Bo'S Asparagus Casserole - cooking recipe

Ingredients

4 (15 ounce) cans extra-long asparagus spears, drained - divided
2 (10.75 ounce) cans condensed cream of mushroom soup
12 (1 ounce) slices processed cheese food (such as Velveeta(R)), divided
1 sleeve buttery round crackers, crushed
1/2 cup butter, cut into 1/4-inch cubes

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Place half the asparagus into the bottom of an 11x7-inch baking dish.
Spread 1 can cream of mushroom soup over the asparagus.
Top soup with 6 slices processed cheese.
Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.