1 can asparagus tips
3/4 c. cracker crumbs
1 1/2 c. grated cheese
Butter
1 can cream of mushroom soup
1/2 c. toasted almonds
1 med. can Chinese noodles

Drain asparagus and stir part of the juice in cream of mushroom soup. Melt 2 tablespoons butter in casserole, then make layers of asparagus, cheese, cracker crumbs, almonds, cream of mushroom soup and top with noodles. Bake at 350 until bubbly and top is brown.