2 (15 oz.) can Green Giant long asparagus spears
1 (10 oz.) Sharp Cheddar cheese
1 stack Premium saltine crackers
2 cans cream of mushroom soup
1 stick butter
Almonds, chopped (optional)

Crunch crackers, melt butter and mix into crackers. Divide this mixture in half and set aside. Put half of the cracker mixture in bottom of a large casserole dish. Open soup, then open asparagus and pour juice into soup. Add 1/2 cup water and mix together until smooth. Line asparagus spears on top of crackers (1 row), then pour soup mixture over asparagus. Shred Cheddar cheese and sprinkle half of it over soup. Now start another row of asparagus. Finish off with buttered crackers on top, then grated cheese, and top with almonds. Bake at 400 degrees for about 25 minutes.