 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This recipe is SO good! My mom's friend made it one night for Bunco, and I couldn't stop eating it!!! Ingredients:
1 (15 ounce) can asparagus, drained well (the recipe calls for a large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans) |
1/2 cup butter (metled, i use smart balance light) |
2 cups cracker crumbs (i use ritz light) |
1/2 lb cheddar cheese (i use 2%) |
1 (10 3/4 ounce) can cream of mushroom soup (i use 98% fat free) |
1/2 cup chopped pecans |
Directions:
1. Mix cracker crumbs and melted butter together.
2. In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. Cover with Soup.
4. Sprinkle with pecans.
5. Top with remainder of cheese.
6. Cover with remainder of cracker crumbs.
7. bake 20 minutes at 350 degrees. (I bake about 30-35).
|
|