Asparagus Casserole Recipe
Submitted by Renee Garlen
SFH of Huntsville, AL
2 cans of asparagus, drained well or 2 bundles of fresh asparagus
1/2 can cream of mushroom soup
1 stick of pure butter
1 sleeve of Ritz crackers or 1 pkg garlic croutons
1 8oz package sharp shredded cheddar cheese
Place the two cans of the drained asparagus on the bottom of a casserole dish.
Spread the cream of mushroom soup across the asparagus.
Then sprinkle the shredded cheddar cheese across the asparagus.
Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz crackers, and add to the melted butter. Mix well.
Cover the casserole with the crumbled cracker mixture.
Bake in a 350°F oven for 25-30 minutes or until the cracker topping is golden brown.