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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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! Ingredients:
4 (15 ounce) cans extra-long asparagus spears, drained - divided |
2 (10.75 ounce) cans condensed cream of mushroom soup |
12 (1 ounce) slices processed cheese food (such as velveeta®), divided |
1 sleeve buttery round crackers, crushed |
1/2 cup butter, cut into 1/4-inch cubes |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half the asparagus into the bottom of an 11x7-inch baking dish.
3. Spread 1 can cream of mushroom soup over the asparagus.
4. Top soup with 6 slices processed cheese.
5. Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
6. Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
7. Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.
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