asparagus casserole i

Ingredients

• Servings: 8
• 1 cup shredded cheddar cheese
• 2 cups crushed saltine crackers
• 1/2 cup butter, melted
• 1 cup condensed cream of mushroom soup
• 1 (15 ounce) can asparagus, drained with liquid reserved
• 1/2 cup slivered almonds

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, mix together the cheddar cheese and cracker crumbs. in another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
• use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
• bake for 20 minutes in the preheated oven, or until the top is golden.