Asparagus Casserole

Serves: 4
Total Calories: 349


1 cup grated Cheddar cheese
2 cups crushed saltine crackers
1/4 cup butter or margarine melted
1 (10 3/4-ounce) can cream of mushroom soup condensed
1 (15-ounce) can asparagus spears drained with liquid reserved
1/2 cup sliced almonds


Preheat oven to 350 degrees.

In a bowl, combine cheese and cracker crumbs. Set aside.

In a separate bowl, mix together butter, soup, and the liquid from the can of asparagus. Layer half the cracker mixture into bottom of an 8 x 8-inch pan. Arrange half the asparagus spears over top. Layer half the sliced almonds and half the soup mixture over asparagus. Layer remaining asparagus spears, almonds, and soup mixture over top. Cover with remaining cracker mixture. Bake 20–25 minutes, or until bubbly and golden brown. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 349
Calories from Fat: 273

This Asparagus Casserole recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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