1 c. sharp cheddar cheese, grated
2 c. crumbled saltines
1/2 c. butter
1 can cream of mushroom soup
1 lb. 3 oz. can asparagus
1/2 c. chopped almonds
Mix cheese and crackers. Melt butter and add soup and enough
asparagus juice to fill 1 soup can. In a 1 1/2 qt. casserole dish,
put a layer of the crumb/cheese mixture, then asparagus spears,
chopped almonds, and about 1/2 of the liquid. Repeat the entire
process, ending with the crumbs and cheese. Bake at 350 for 20
minutes. Can be assembled ahead of time. Jim's mom made this
casserole which was from her church cookbook. I make this often
for my asparagus loving family.
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