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Categories:Viewed: 12 - Published at: 3 years ago
Ingredients
- 3/4 lb. grated sharp cheese
- 1/2 c. blanched almonds
- 2 cans mushroom soup (undiluted)
- 1/2 c. butter
- 1 c. cracker crumbs
- 1/2 c. blanched almonds
- 3 large cans asparagus tips
Method
- Mix 1/2 pound of cheese and butter with cracker crumbs.
- Line casserole, reserving some for top.
- Stir liquid from asparagus into mushroom soup.
- Put a layer of asparagus, sprinkling of nuts and cheese and cover with soup mixture.
- Repeat until casserole is filled.
- Top with remaining cheese and cracker mixture.
- Decorate with almonds and bake in a 350° oven for 20 minutes.
- Serves 10. Can be made the day before.
