Yield: 6 Servings
|1 can||(large) asparagus spears|
|2 cups||Cracker crumbs|
|½ pounds||Grated cheddar cheese|
|½ cup||Almonds or pecans|
|1 can||Mushroom soup|
Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to mushroom soup. Place a layer of cracker crumbs and cheese mixture in a well-buttered casserole dish, add a layer of asparagus and a sprinkling of nuts, cover with mushroom soup. Repeat until all ingredients are used. Put a layer of cracker crumb-cheese on top. Place pats of butter over this and decorate with nuts. Bake at 350 degrees for 25 minutes. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .