Preparation Time: 10 min.
Cooking Time: 30 min.
Serves: 8
Dietary Recommendation: Vegetarian
 Average Rating        
 
 
Ingredients:

1 6/7   lb   Asparagus, spears, canned -- (2 15 oz cans), drained, liquid reserved  
1   can   Soup, cream of mushroom, canned  
1/2   cup   Almonds, sliced  
1 1/2   cup   Cheese, cheddar, grated/shredded  
1   cup   Saltines -- crushed  
3/4   stick   Butter, with salt -- or margarine  
 
 
 
Preparation:

Drain Asparagus; reserve liquid, set aside.
Mix saltines and grated Cheddar in a small bowl; set aside.
Empty soup into mixing bowl.

Fill soup can to top with reserved asparagus liquid; pour into mixing bowl with soup. Stir.
Melt butter. Add melted butter to soup mixture in mixing bowl, stir well.

Into a 1 1/2 quart casserole dish, layer in this order: one-third crumb mixture, half asparagus spears, half liquid, half almonds. Repeat layering process.

Top with remaining crumb mixture. Cook at 350F for 30 minutes or until bubbly.
Nutrition Facts
Serving Size 8.0 oz (226 g)
Nutrition per Serving.
 
 % Daily Value*
Calories 289 cal 14%
Total fat 22 g 33%
Cholesterol 46 mg 15%
Sodium 902 mg 37%
Protein 10 g 20%