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
Lightly coat a 9 x 13 x 2-inch casserole dish with cooking spray, then place the asparagus in a single layer at the bottom of the dish.
Cover the top of the casserole with a layer of cheese.
Preheat the oven to 350 degrees F. Bake for 30 minutes until the soup starts to bubble and the asparagus is tender. Give the casserole 10-15 minutes to set before serving.
64 kcal per serving
3.8 g per serving
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