This simple and quick vegetable dish compliments just about any meal. Prepare ahead of time then pop it into the oven so it's ready with the meal.
15 oz can of asparagus spears (or 1 pound fresh asparagus, cut into 1-inch pieces)
15 saltines, crushed
1 can cream of mushroom soup
2 cups grated, sharp cheddar cheese
2 medium onions, sliced (optional)
Line a 2 quart casserole dish with asparagus and liquid from can. Layer onion, saltines, soup and cheese on top. Bake at 350 for 25–30 minutes, until bubbly.