This recipe for Asparagus Casserole, by Betsy Capps, is from Cooking from the Family Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. crushed white crackers 1/2 lb of grated cheddar cheese 2 cans of asparagus 1 can of cream of mushroom soup 1 stick margarine
Mix cracker crumbs and cheese. Grease bottom of a 9x13 casserole. Line bottom of dish with 1/2 cracker cheese mixture. Drain asparagus and retain liquid. Put asparagus in casserole. Dilute soup with about 1/2 of the asparagus liquid. Add rest of the cracker cheese mixture. Top with slices of margarine. Bake on 350º oven for 30 minutes.
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