• 1 (14 1/2 ounce) can cut asparagus spears
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 4 ounces or more Cheez-It snack crackers


Heat oven to 350 degrees F. Spray a 1-quart casserole dish with nonstick spray.

Partially drain the asparagus. Put a thin layer of asparagus (about 1/3 of the can) on the bottom of the casserole. Sprinkle about 1/3 of the soup mix on top and crumble enough Cheez-Its to layer over the soup. Repeat the layers ending with a generous topping of crushed cheese crackers. Bake 30 minutes or until bubbly.