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2 cans asparagus, drained well
1 can Campbell's cream of mushroom soup
1 stick real butter
1 sleeve Ritz crackers or 1 pkg Waverly crackers
1 8oz package Kraft shredded cheddar cheese

Place the two cans of the drained asparagus on the bottom of a casserole dish. Spread the Cream of Mushroom Soup across the asparagus. Then sprinkle the Shredded Cheddar Cheese across the asparagus.

Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz or Waverly crackers and add to the melted butter, mixing well. Cover the casserole with the crumbled cracker mixture.

Bake in a 350F degree oven for 25-30 minutes or until the cracker topping is golden brown.

Submitted by: Laura Barnes
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