Asparagus Casserole
1 to 1 1/2 lb. fresh asparagus
10 3/4 oz. can creamy chicken mushroom soup
1/2 cup sharp Cheddar cheese, shredded
1/2 cup mayonnaise
1 Tbsp. grated onion
8 to 10 crushed buttery crackers
Clean, trim and blanch asparagus for 1 to 2 minutes. Drain and pat dry. Place in lightly buttered casserole dish. In mixing bowl combine soup, cheese, mayonnaise, and onion. Mix well. Pour ingredients over asparagus and bake covered about 30 to 40 minutes at 375 degrees. During the last 10 minutes of baking, remove cover and sprinkle with crushed cracker crumbs. Serves 6
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