“This casserole is a staple at our holiday meals. Loaded with asparagus, cream of mushroom soup, and creamy cheese, it's sure to be a crowd-pleaser!” - by LHEIDE
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place half the asparagus into the bottom of an 11x7-inch baking dish.
- Spread 1 can cream of mushroom soup over the asparagus.
- Top soup with 6 slices processed cheese.
- Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
- Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
- Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 404 cal
- 20%
- Fat
- 31.2 g
- 48%
- Carbs
- 20.1 g
- 6%
Based on a 2,000 calorie diet
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