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Asparagus Casserole
1 to 1-1/2 lb. fresh asparagus
10-3/4 oz. can creamy chicken mushroom soup
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
1 TBSP. grated onion
8 to 10 crushed butter crackers (like Ritz Crackers)
Clean, trim and blanch asparagus for 1 to 2 minutes. Drain and pat dry. Place in a lightly buttered casserole dish. In a mixing bowl combine the soup, cheese, mayonnaise, and onion. Mix well. Pour mixture over the asparagus and bake covered for about 30 to 40 minutes at 375. During the last 10 minutes of baking, remove cover and sprinkle with crushed cracker crumbs.
Serves 4.
1 to 1-1/2 lb. fresh asparagus
10-3/4 oz. can creamy chicken mushroom soup
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
1 TBSP. grated onion
8 to 10 crushed butter crackers (like Ritz Crackers)
Clean, trim and blanch asparagus for 1 to 2 minutes. Drain and pat dry. Place in a lightly buttered casserole dish. In a mixing bowl combine the soup, cheese, mayonnaise, and onion. Mix well. Pour mixture over the asparagus and bake covered for about 30 to 40 minutes at 375. During the last 10 minutes of baking, remove cover and sprinkle with crushed cracker crumbs.
Serves 4.