Asparagus Casserole I Recipe

Ingredients
<br>- 1 cup shredded Cheddar cheese
<br>- 2 cups crushed saltine crackers
<br>- 1/2 cup butter, melted
<br>- 1 cup condensed cream of mushroom soup
<br>- 1 (15 ounce) can asparagus, drained with liquid reserved
<br>- 1/2 cup slivered almonds
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>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.
<br>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.
<br>step 4: Bake for 20 minutes in the preheated oven, or until the top is golden.
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Ingredients
- 1 cup shredded Cheddar cheese
- 2 cups crushed saltine crackers
- 1/2 cup butter, melted
- 1 cup condensed cream of mushroom soup
- 1 (15 ounce) can asparagus, drained with liquid reserved
- 1/2 cup slivered almonds

Directions
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.

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