2 cans asparagus or fresh
saltine crackers, crushed
2 (or more) slices bacon, fried, drained and crumbled (I always save the grease)
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup (or cream of asparagus)
lots of grated cheddar cheese
slivered almonds, toasted to brown

Preheat oven to 350°F. Grease a casserole dish. Put a layer of asparagus spears, then crumbled saltines, crumbled bacon, sliced mushrooms, and then and several teaspoons of undiluted soup. Repeat till almost full. Top with the rest of the cheese and dress with the almonds. Bake at 350°F for 30 minutes or until bubbly.

Don't cook this. I did. Now I always need one around.

Submitted by: Sam Campbell