LAYERED ASPARAGUS CASSEROLE

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Layered Asparagus Casserole image

This recipe is from one of those school fundraiser cookbooks, so it is very simple. It uses canned asparagus, which can be slimy, so be aware. You can sub fresh cooked asparagus if you like. This is quick and uses ingredients I always have on hand. I served it with ham and mashed potatoes.

Provided by Barenakedchef

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

2 (16 ounce) cans asparagus spears, drained
1 (10 3/4 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1 cup Ritz cracker crumbs
1/4 cup margarine, melted

Steps:

  • Place asparagus on bottom of lightly greased 9x9x2 baking dish. Spread 1/2 of soup over this. Sprinkle half of cheese over soup. repeat. Spread cracker crumbs over the top and drizzle with melted butter. Bake in 350 oven until browned, about 30-40 minutes.

Nutrition Facts : Calories 220, Fat 17.1, SaturatedFat 6.1, Cholesterol 19.8, Sodium 554.6, Carbohydrate 10, Fiber 3, Sugar 2.8, Protein 9.2

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