2 medium cans asparagus
1 can cream of mushroom soup
1/4 lb. sharp Cheddar cheese, shredded
1 1/4 c. cracker crumbs
1/3 c. melted butter
Drain asparagus; place in baking dish. Heat soup and cheese until
cheese is melted; pour over asparagus. Mix melted butter with
cracker crumbs and sprinkle over the top. Top with slivered
almonds. Bake at 350 degrees for 25 to 30 minutes.
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