Cheesy Almondine Asparagus Casserole- Vegetarian

• 16 ounces asparagus spears, chopped
• 1 tablespoon dried shallots (or plain dried onions)
• 1 cup toasted slivered almonds, divided
• 12 ounces sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup
• 12 teaspoon black pepper
• 12 teaspoon seasoning salt
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 2 tablespoons ground sage
• 2 -3 dashes ground ginger (optional)
• 2 cups crushed buttery crackers, divided
• 1 cup swiss cheese, shredded

1. Steam the asparagus and dried shallots until somewhat tender, about 10 minutes.
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, and spices together.
3. Throw in 1/2 cup of the almonds and 1 cup of the crushed crackers, then the steamed asparagus.
4. Grease a 7x11 or 9x13 casserole dish with cooking spray and pour in the mixture.
5. Top with the remaining almonds, crushed crackers, and cup of swiss cheese.
6. Bake for 35-40 minutes at 350F or until golden and bubbly.
7. Goes great with mesculin greens for a complete meal!

shallots, almonds, sour cream, cream of mushroom soup, black pepper, salt, paprika, turmeric, ground sage, ground ginger, buttery crackers, swiss cheese

Taken from www.food.com/recipe/cheesy-almondine-asparagus-casserole-vegetarian-400143 (may not work)