ASPARAGUS CASSEROLE

By judeease

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.