Layered Asparagus Casserole

This recipe is from one of those school fundraiser cookbooks, so it is very simple. It uses canned asparagus, which can be slimy, so be aware. You can sub fresh cooked asparagus if you like. This is quick and uses ingredients I always have on hand. I served it with ham and mashed potatoes.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 (16 ounce) cans asparagus spears, drained
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  cup  grated cheddar cheese
• 1  cup  Ritz cracker crumbs
• 1⁄4 cup margarine, melted

Directions

1. Place asparagus on bottom of lightly greased 9x9x2 baking dish. Spread 1/2 of soup over this. Sprinkle half of cheese over soup. repeat. Spread cracker crumbs over the top and drizzle with melted butter. Bake in 350 oven until browned, about 30-40 minutes.