Asparagus Casserole

HOMEMADE

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bunches fresh asparagus, trimmed

2

1

(10 ounce can) cream of mushroom soup

cups crushed saltine crackers

cup grated sharp cheddar cheese

Salt and pepper to taste

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recipes with persimmon

INGREDIENTS

1/2

1

1

1

Grease a 9 x 13 x 2-inch casserole dish. Arrange the asparagus in a single layer on the bottom of the dish.

Arrange the asparagus

2

Sprinkle the crushed saltines over the asparagus spears.

Add the saltines

3

Heat the soup with one can of water. Pour the hot soup over the crackers. Carefully stir the crackers and soup until the crackers are coated.

Add the soup

4

Sprinkle the sharp cheddar cheese over the top of the soup.

Top with cheese

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.

Bake the casserole

Nutrition Info

Yield

8 people

calories

64 kcal per serving

Time

30 minutes

FAT

3.8 g per serving

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