1 cup shredded Cheddar cheese, divided
2 cups crushed saltine crackers, divided
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus spears, drained and divided, with liquid reserved
1/2 cup slivered almonds
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl combine cheese and cracker crumbs. In a separate bowl combine the butter, soup and liquid from the can of asparagus. In a 2 quart casserole dish spread 1/2 of the cheese and crumbs, layer with 1/2 of the asparagus spears, 1/2 of the almonds and then 1/2 of the soup mixture. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
3.Bake in preheated oven for 20 minutes.