Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (large) asparagus spears |
| 2 cups | Cracker crumbs |
| ½ cup | Butter |
| 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, .