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Bo's Asparagus Casserole

"This casserole is a staple at our holiday meals. Loaded with asparagus, cream of mushroom soup, and creamy cheese, it's sure to be a crowd-pleaser!"

Ingredients :

  • 4 (15 ounce) cans extra-long asparagus spears, drained - divided
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 12 (1 ounce) slices processed cheese food (such as Velveeta®), divided
  • 1 sleeve buttery round crackers, crushed
  • 1/2 cup butter, cut into 1/4-inch cubes

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place half the asparagus into the bottom of an 11x7-inch baking dish.
  • Spread 1 can cream of mushroom soup over the asparagus.
  • Top soup with 6 slices processed cheese.
  • Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
  • Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
  • Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.

Notes :

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