| | Directions | | Crush the crackers and reserving half the amount, mix with melted butter, put some on the bottom of the dish. Layer in this order: 2 cans of the drained asparagus, 1 can mushroom soup, 2 cans asparagus, 1 can mushroom soup. Sprinkle top with left over 1/2 of crushed crackers and melted butter. Bake 350 for 30 minutes. |
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| Ingredients | | - |  | 4 cans cut canned asparagus, drained |
| - | | 2 cans mushroom soup |
| - | | 1 box Chicken inch the Bisket crackers |
| - | | 1 stick butter, melted |
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