Asparagus Casserole

Doesn't that look yummy?  Trust me it was very yummy.  I converted an old family recipe into something a little more friendly for my family.  Original recipe comes first with what I did in quotes.

Asparagus Casserole:

2 cans asparagus, drained(I used 2 pounds fresh asparagus.  I boiled them for about 5 minutes, drained them and then used them)

1 can peas, drained(I used 1 pound frozen sweet peas)

1 can sliced water chestnuts, drained(I didn't have these on hand so I left them out)

1 can mushroom soup(I made one batch of this recipe but only used half the chicken broth)

velveeta cheese( I used about 1/2 pound of cojack cheese thinly sliced and laid on top)

1 cup crushed Ritz crackers(I used one small bag of plain rice chex cereal, crushed)

1 stick oleo, melted(I used one stick butter, but would say that it was a bit oily so maybe only use 1/2 stick next time)

Layer the ingredients as written into a 9 by 13 casserole dish.  Pour melted oleo over top. ( you will note that I put the cereal down, then the cheese, I placed the butter ontop of the cereal but under the cheese)   Bake 35-40 minutes in 350 degree oven or until lightly browned.

We loved this recipe and I hope you do too!

Shared with:  Allergy Free Wednesdays, Gluten Free Wednesdays, Slightly Indulgent Tuesdays, Delicious Dish Tuesday, Mondays Homestead Barn Hop, Simple Living Wednesday, Domestically Divine Tuesday, These Chicks Cooked, Recipe Swap #47, Proverbs 31 Thursdays, Frugal Days, Sustainable Ways #22, Encourage One Another Link-Up, Women Living Well Wednesdays Link-Up, Wise Woman Link Up,  Gluten Free Fridays