Asparagus Casserole

• 2 (14 1/2 ounce) cans asparagus
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup, cans of cream of mushroom soup for vegetarian version if desired (or two 10.5 oz)
• 14 cup milk
• 1 egg
• 1 (8 ounce) package Club crackers
• 1 (12 ounce) packageshredded mild cheddar cheese
• 1 (12 ounce) packageshredded mozzarella cheese
• 1 dash salt and pepper (increase or decrease as desired)

1. Preheat Oven to 350 Degrees.
2. Drain juice from Asparagus- set juice to the side.
3. Leave Asparagus in Can.
4. Crumble club crackers in their package.
5. In med size bowl combine soups, egg, milk, small amount salt and pepper, and add 1/2 cup of asparagus juice- save the rest of the juice.
6. In a 2-3 Quart Glass or Metal baking dish
7. Place 1/2 pack of crackers on bottom
8. Place 1/2 of combined milk, egg, soup mixture over crackers
9. Place 1 can of Asparagus evenly on top of mixture.
10. Add 1/2 bag of Both cheeses over Asparagus.
11. Repeat Crackers- (saving small amount for top), Soup Mixture, 2nd can of Asparagus, and Cheese Steps as Above.
12. Sprinkle remaining Crackers on top of Cheese.
13. Place casserole dish on Baking Pan and Pour some more of remaining Asparagus Juice (approx.
14. 1/2 cup) over entire Casserole.
15. Cover with Lid.
16. Bake at 350 Degrees until cheese is Brown on Top approximately 45 Minutes.
17. Cool slightly before serving Cheese is very Hot.
18. Enjoy.

asparagus, cream of mushroom soup, cream of chicken soup, milk, egg, crackers, cheddar cheese, mozzarella cheese, salt

Taken from www.food.com/recipe/asparagus-casserole-433756 (may not work)