Asparagus Casserole

Asparagus Casserole 2 - 14.5 oz. cans asparagus cut spears, drained 10.5 oz. can cream of mushroom soup 1/4 C. milk 1/4 C. chopped onion 1 T. butter 3/4 C. shredded sharp cheddar cheese 1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...combine and store in an airtight container) 1 C. French fried onions In a small skillet, melt the butter over med. high heat and sauté the onion for 3-4 minutes, remove and set aside. In a mixing bowl combine the soup and the milk, stir in the onions, drained asparagus, cheese and house seasoning. Pour into a lightly buttered 2 quart casserole dish. Bake at 350 degrees for 30-35 minutes or until bubbly. Remove and top with the French fried onions, return to the oven for 5 minutes.