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Asparagus Casserole


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  • 1 (20 ounce) can of whole asparagus spears, undrained
  • 1 (10 ounce) box of Cheez-It crackers, crushed
  • 1 (10 ounce) can of cream of mushroom or cream of celery soup



Step 1

Preheat oven to 350
Drain asparagus and reserve 1/2 of the juice
Cut asparagus spears into thirds
Mix asparagus juice with the soup
Layer half of the asparagus pieces on the bottom of a 9X8 casserole dish
Pour 1/2 of the soup mixture over asapargus
Sprinkle with 1/2 of the crushed crackers
Repeat layers of asparagus, soup and crackers
Dot with butter
Bake 30 min or until bubbly


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