5/5
(1 Votes)
Ingredients
- 2 CUPS ASPARAGUS, COOKED
- 1/2 CUP JUICE FROM ASPARAGUS
- 1 CAN MUSHROOM SOUP
- 24 BUTTER CRACKERS, CRUMBLED
- 1/2 CUP BUTTER, MELTED
- NOTE: ADD 1/2 CUP OF GRATED CHEDDAR CHEESE TO SOUP MIXTURE BEFORE MIXING.
Preparation
Step 1
BUTTER A 1 1/2 QT. CASSEROLE DISH. LAYER ONE THIRD OF CRACKERS AND PLACE ASPARAGUS ON TOP. MIX ASPARAGUS JUICE WITH SOUP (AND 1/2 CUP OF GRATED CHEDDAR CHEESE) AND POUR OVER ASPARAGUS. TOP WITH REMAINING CRACKERS AND MELTED BUTTER. BAKE AT 325 FOR 30 MINS.
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