Asparagus Casserole has been enjoyed by all in the Shelby family for many years.
Mema made this at Christmas every year.

Every time I make this for my family, I think of Mema and how wonderful she was in life.

Now it is a family tradition that I carry out. We make this on Thanksgiving and all year long.

 

Ingredients:
1 can of asparagus spears drained
1 can cream of mushroom soup
1 small package slivered almond
1 sleeve of buttered crackers
1 ½ cup sharp shredded cheese
4 tbsp. milk
Directions:
Preheat oven to 375*F. In an 8 x 8 casserole dish begin to layer starting with Asparagus on the bottom. Spread the can of cream of mushroom soup on top of the asparagus. Sprinkle the almonds on top of the soup. Add the cheese. Crumble the crackers finely and place on top of the cheese. Place 1 tbsp. of milk in each corner of the layered casserole dish. Put into the oven and bake for about 20-25 minutes or until mixture is bubbly and cheese is melted.

ENJOY!!