Asparagus Casserole

Name: Asparagus Casserole
Ingredients: 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans); 12 cup butter (metled, I use smart balance light); 2 cups cracker crumbs (I use ritz light); 12 lb cheddar cheese (I use 2%); 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free); 12 cup chopped pecans

6 ingredients

8 steps

Ingredients

1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
12 cup butter (metled, I use smart balance light)
2 cups cracker crumbs (I use ritz light)
12 lb cheddar cheese (I use 2%)
1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
12 cup chopped pecans

Directions

1

Mix cracker crumbs and melted butter together.
2

In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3

Cover with Soup.
4

Sprinkle with pecans.
5

Top with remainder of cheese.
6

Cover with remainder of cracker crumbs.
7

bake 20 minutes at 350 degrees.
8

(I bake about 30-35).

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