Fay's Asparagus Casserole
2 cans of asparagus pieces, with juice
2 cups crushed saltine crackers
12 ounces of grated cheddar cheese
1 large can of cream of mushroom soup
In a large baking dish, cover bottom with part of saltine cracker crumbs
In layer format add one half can of cream of mushroom soup
Next layer one can of asparagus with the water
Next add part of the cheese
Continue layering until you fill pan, and always make sure there is cheese as a top layer.
Pop into a 375 degree oven for 30 minutes (or until the casserole is hot and bubbly and cheese browned)
Pairs Well With
My Mother's first cousin, Fay, made this recipe for our family reunions. It was always a big hit. I started making it a staple at my Thanksgiving table, and although my children claimed loudly that they hated asparagus, they loved this casserole. Fay recently left us, but this always reminds us of her. Thanksgiving is not Thanksgiving without "Fay's Asparagus Casserole." It is so simple yet so delish......