ASPARAGUS CASSEROLE
From Anna Pottorff
1 can asparagus tips (or freshly cooked)
2 cups crushed crackers
1/2 cup butter
1/2 lb. grated cheese
1 can mushroom soup
Grate cheese and mix with cracker crumbs and butter.
Add liquid from asparagus to soup.
Place layer of cracker crumbs, cheese and butter, then asparagus, then soup mixture.
Alternate ingredients.
Bake at 350 for 20 minutes.
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