"GREAT RECIPE, EASY AND TASTY…!!!"
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bunches fresh asparagus, trimmed
(10 ounce can) cream of mushroom soup
cups crushed saltine crackers
cup grated sharp cheddar cheese
Salt and pepper to taste
INGREDIENTS
1/2
1
Grease a 9 x 13 x 2-inch casserole dish. Arrange the asparagus in a single layer on the bottom of the dish.
4
Sprinkle the sharp cheddar cheese over the top of the soup.
5
Bake at 350 degrees for 30 minutes until the casserole is bubbly and the asparagus is tender. Allow the casserole to rest for 10-15 minutes before serving.
Yield
8 people
calories
64 kcal per serving
Time
30 minutes
FAT
3.8 g per serving