| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(large) asparagus spears |
| 2 |
c |
Cracker crumbs |
| 1/2 |
c |
Butter |
| 1/2 |
lb |
Grated cheddar cheese |
| 1/2 |
c |
Almonds or pecans |
| 1 |
cn |
Mushroom soup |
INSTRUCTIONS
Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to
mushroom soup. Place a layer of cracker crumbs and cheese mixture in a
well-buttered casserole dish, add a layer of asparagus and a sprinkling of
nuts, cover with mushroom soup. Repeat until all ingredients are used. Put
a layer of cracker crumb-cheese on top. Place pats of butter over this and
decorate with nuts. Bake at 350 degrees for 25 minutes. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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