White (French) bread in slices, enough to cover the bottom of the casserole dish
400 g mayonnaise
1 tub sour cream (about 180 g, but a little more or less will not hurt the dish)
1 can Campbell’s condensed mushroom soup
1 small can asparagus
Grated cheese, e.g. Mozzarella or a mixture of Mozzarella and Gouda
1 1/2 small can mushrooms (I recommend using lightly sautéed fresh mushrooms instead)
10 slices of ham, cut into squares (for a vegetarian version leave out and just use more mushrooms)
Remove the crusts from the bread and cut into cubes. Cover the bottom of a greased casserole dish with the bread cubes. Mix together mayonnaise, sour cream and the soup. Add the asparagus. Pour the mixture over the bread and top with mushrooms and ham and sprinkle the cheese over the top.
Bake at 200°C for about 20 minutes, or until the cheese is bubbly and golden.