1 cup saltine crackers, crumbled
2 (15 ounce) cans of cut asparagus spears drained
1 cup grated cheddar cheese
1 cup milk
salt and pepper
Spray a small casserole with Pam.
Crumble a few saltine crackers in the bottom.
Put on top of the cracker crumbs: 1-2 cans of asparagus with most of the water drained off. Salt and pepper to taste.
Top with cheese slices or 1/2 - 1 cup grated cheddar cheese.
Top with a few saltine cracker crumbs.
Pour enough milk over all until you can see the milk.
Bake at 350 degrees until done, about 30 minutes.
Note: This is another concoction from Jane Horton, and I love it! You can make just a small amount too, if your family is like mine and aren’t too fond of asparagus!
More Asparagus Casserole Resources