Asparagus Casserole I

Asparagus layered with almonds and mushroom soup and baked between cracker crumb and cheese crusts.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 307 Calories

Ingredients

• ½ cup butter, melted
• 1 cup shredded Cheddar cheese
• 2 cups crushed saltine crackers
• ½ cup slivered almonds
• 1 cup condensed cream of mushroom soup
• 1 (15 ounce) can asparagus, drained with liquid reserved

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake for 20 minutes in the preheated oven, or until the top is golden.