Rating: 4 stars 4
53 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 4

This has been passed down 3 generations and is always a family favorite especially around holidays!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.

  • Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.

  • Bake for 20 minutes in the preheated oven, or until the top is golden.

Nutrition Facts

307 calories; protein 8.1g; carbohydrates 17.3g; fat 23.5g; cholesterol 45.3mg; sodium 708.6mg. Full Nutrition
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