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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |