Preparation time: 15 Min.
Cooking time: 1 Hour and 15 Min. + / -
Serves: 10 - 12
Dietary guidance: v
6 Cans Long Asparagus Spears (reserve juice)
1 Can Water Chestnuts (chopped)
2 Cans condensed Cream of Mushroom Soup
3/4 Cup reserved Asparagus Juice
1/4 Cup Fresh Lemon Juice
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper (freshly ground)
2 Cups Sharp Cheddar Cheese (grated)
1 Sleeve Soda Crackers (coarsely crushed)
1/2 Stick Butter (melted)
Paprika on top for garnish
Preheat oven to 350*
Spray a 9x13 Pyrex with non-stick cooking spray. Arrange asparagus spears in bottom of dish. Top with chopped water chestnuts and sprinkle with the salt and pepper.
In a bowl, mix the soup, reserved asparagus juice and fresh lemon juice. Pour mixture over the top of the dish. Give the dish a good shake to allow the soup mixture to settle all around asparagus.
Cover dish with foil and bake in a 350* oven for 30 minutes and then uncover and bake 30 minutes more until casserole is bubbling all over and is well blended.
In a medium sauce pan, melt butter. When melted, pour in crushed soda crackers and stir to coat all.
Top the casserole with the 2 cups of grated sharp cheddar cheese and then top the cheese with the buttered cracker crumbs.
Return to oven for about 15 minutes more or until cheese is melted and cracker crumbs start to brown slightly.
Remove from oven and sprinkle top with paprika and serve. Enjoy ! ! !