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Asparagus Casserole
Ingredients
2 cans asparagus, cut up
1 can artichoke hearts, sliced
1 cup buttery cracker crumbs
1/2 cup margarine
1/2 pound shredded cheddar cheese
1/2 cup slivered almonds
1 can cream of mushroom soup
Directions
Mix the cheese with the cracker crumbs. Add liquid from one can of asparagus to the soup. Put half of the crumb/cheese mixture on bottom of casserole, the asparagus, artichokes and almonds. Dot with butter and cover with soup. Put remaining cheese and crumbs on top. Bake at 350 degrees F for 20 minutes.
Suggestions
Monterey Jack, Swiss or provolone are good substitutes for the cheddar cheese.
