2 (10 1/2-ounce) cans asparagus, drained
1 can cream of mushroom soup
1/2 cup shredded cheddar cheese
1 sleeve round buttery-flavored crackers, crushed
2-4 tablespoons butter
Combine asparagus, soup and cheese; pour into a greased 9-inch casserole dish. Sprinkle crackers over top; dot with butter. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly and lightly browned. Makes 6-8 servings.