2 cans of green Asparagus pieces 2 cans of mushroom soup 1 box of Cheese Ritz crackers
Drain the asparagus and save the juice. Line a baking dish alternately with Cheese Ritz crackers, asparagus and undiluted soup until dish is full. Pour half asparagus juice in soup can and pour over soufflé. Crumble cheese crackers over top, dot with butter and paprika. Bake in 400ºF. oven until it begins to bubble. Serves 8 - 10
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