Cheesy Almondine Asparagus Casserole- Vegetarian

A little different than other budget casserole recipes out there, this is easy to whip up and loaded with interesting flavor. To make it a not-so-budget casserole, try gruyere cheese or a mix of swiss and gruyere...both go so great with asparagus! I got shredded swiss cheese on sale and like to use it in casseroles and frittatas.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 16  ounces asparagus spears, chopped
• 1  tablespoon dried shallots (or plain dried onions)
• 1  cup  toasted  slivered almonds, divided
• 12  ounces sour cream
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon seasoning salt
• 1  teaspoon paprika
• 1  teaspoon turmeric
• 2  tablespoons ground sage
• 2 -3  dashes ground ginger (optional)
• 2  cups  crushed  buttery crackers, divided
• 1  cup swiss cheese, shredded

Directions

1. Steam the asparagus and dried shallots until somewhat tender, about 10 minutes.
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, and spices together.
3. Throw in 1/2 cup of the almonds and 1 cup of the crushed crackers, then the steamed asparagus.
4. Grease a 7x11 or 9x13 casserole dish with cooking spray and pour in the mixture.
5. Top with the remaining almonds, crushed crackers, and cup of swiss cheese.
6. Bake for 35-40 minutes at 350F or until golden and bubbly.
7. Goes great with mesculin greens for a complete meal!