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Asparagus Casserole
Ingredients:
1/2 c. milk
1 can cream of mushroom soup
4-5 c. cooked asparagus, cut up
2/3 c. cracker crumbs
1/2 c. grated sharp cheese
1 Tbs. butter
1/2 c. milk
1 can cream of mushroom soup
4-5 c. cooked asparagus, cut up
2/3 c. cracker crumbs
1/2 c. grated sharp cheese
1 Tbs. butter
Directions:
Blend milk and soup; heat to boiling. Place half of the asparagus in bottom of greased 1 1/2 qt. casserole; top with half of the soup mixture. Cover with half of the crumbs and grated cheese. Repeat layers; dot with butter. Bake at 350 for 20-30 minutes or until bubbly.
Makes 6-8 Servings
Blend milk and soup; heat to boiling. Place half of the asparagus in bottom of greased 1 1/2 qt. casserole; top with half of the soup mixture. Cover with half of the crumbs and grated cheese. Repeat layers; dot with butter. Bake at 350 for 20-30 minutes or until bubbly.
Makes 6-8 Servings
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