Asparagus Bake

Ingredients:

• 4oz broken spaghetti
• 2 packages (10oz each) frozen cut asparagus or broccoli
• 1 can (10 3/4oz) condensed cream of celery soup
• 1/2 cup dairy sour cream or plain yogurt
• 1/4 cup milk
• 1 to 2 tablespoons dijon mustard
• 1 jar (2oz) diced pimiento, drained
• 1/4 cup grated parmesan cheese
• 2 tablespoons fine dry bread crumbs
• 1 tablespoon margarine or butter, melted

Instructions:

In a dutch oven, cook spaghetti, uncovered, in boiling water for 6 minutes. Add asparagus (or broccoli) and return to boiling. Cook for 2 more minutes. Drain.

In a large bowl, mix together soup, sour cream (or yogurt), milk and mustard. Stir in the spaghetti mix, pimiento, and 3 tablespoons of parmesan cheese. Spoon this mixture into a 12x7x2-inch baking dish.

In a small bowl, mix together bread crumbs, melted butter and the remaining parmesan cheese. Sprinkle over spaghetti.

Bake at 350° for 30 to 35 minutes or until heated through. You can also use a microwave-safe dish and cook on high for 7 to 9 minutes, rotating after 4 minutes.