1 lg. can asparagus, drained
1 can mushroom soup
1 1/2 c. grated cheddar cheese
1 1/2 c. cracker crumbs
Slivered almonds

Drain asparagus. Mix liquid with soup. Cover the bottom of casserole with a thin layer of mixed cheese and cracker crumbs then a layer of asparagus, soup mixture and a few almonds. Then another layer of cheese and crackers, asparagus and soup mixture. Top with cheese and cracker and almonds. Bake at 325 degrees for 25 to 30 minutes.