1 c. crushed Ritz crackers
2 (14 1/2 oz.) cans cut green asparagus, drained
1 c. grated sharp cheese
1/4 c. butter, diced
1 c. blanched almonds, toasted and finely ground
1 c. milk
Line a casserole with a few cracker crumbs. Alternate layers of asparagus, cheese, cracker crumbs, butter and almonds. Pour the milk in one side of the dish. Prepare the night before or at least 2 hours in advance. Bake at 350 degrees for 1 hour.
Edna Patterson - Edinburg