two 15 ounce cans of Asparagus, spears, canned, drained, liquid reserved 1 can of cream of mushroom, canned 1/2 cup of almonds, sliced 1 1/2 cup of cheese, cheddar, grated/shredded 1 cup of saltines, crushed 3/4 stick of butter, with salt or margarine
Drain the asparagus; reserve liquid, set aside. Mix saltines and grated Cheddar in a small bowl; set aside. Empty soup into mixing bowl. Fill soup can to top with reserved asparagus liquid; pour into mixing bowl with soup. Stir. Melt butter. Add melted butter to soup mixture in mixing bowl, stir well. Into a 1 1/2 quart casserole dish, layer in this order: one-third crumb mixture, half asparagus spears, half liquid, half almonds. Repeat layering process. Top with remaining crumb mixture. Cook at 350ºF. for 30 minutes or until bubbly.
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