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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 slivered almonds 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. 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. |