Melissa’s Asparagus Casserole
1 can long asparagus spears (save juice)
1 small can of early peas (drained)
1 can cream of mushroom soup
½ cup crushed saltines
1 cup sharp or extra sharp cheddar cheese
In small baking dish, lay asparagus in bottom of pan, and pour peas on top. Add about 1/2 cup asparagus juice. Spoon soup on top and spread. Sprinkle crackers on top. Top with cheese. Bake for 35 minutes, or until bubbly.
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