Recipe of the Week

Creamy Asparagus Casserole

15 oz. can asparagus spears

3 slices American cheese (cubed) or ½ cup of shredded Velveeta cheese

1 (10 ¾ oz.) can cream of mushroom soup

1/4 cup slivered almonds, toasted

2 hard cooked eggs, sliced

1/2 cup cracker crumbs

1 Tablespoon melted butter

Layer half each of asparagus spears, egg slices, soup, and almonds in a 1-quart baking dish that has been sprayed with nonstick cooking spray. Repeat layers. Cover and bake at 350°F for 15 minutes. Combine cheese, cracker crumbs and butter. Sprinkle over casserole. Return dish to oven and bake uncovered 10 to 15 minutes until cheese melts and top is