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Asparagus Casserole

1 lg Can of asparagus tips
2 c Cracker crumbs
1 Stick of butter; (margarine will be fine), melted
1/2 lb Shredded Colby cheese
1/2 c Almonds; (slivers)
1 cn Cream of Mushroom soup

Keep about 1/2 cup of cheese for later use, set aside. Mix shredded cheese with cracker crumbs, set aside. Add most (not all) of the liquid from asparagus tips to uncooked mushroom soup, stir well, also set aside. Put layer of bread crumbs and cheese mix in the bottom of a 1 1/2 quart casserole dish sprayed with some sort of non-stick spray to prevent sticking. Put a layer of asparagus, layer of butter, layer of almonds and cover with soup. Repeat layering, beginning with cracker crumb mixture, asparagus, butter, almonds and soup until are are used up. Now cover with the cheese saved earlier. Bake at 350 for 25-35 minutes or until bubbly.

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