Asparagus Cheese Pudding
|Coarse cracker crumbs||3⁄4 Cup (12 tbs)|
|Sliced asparagus||1 1⁄2 Cup (24 tbs), raw|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Dash|
Put half the crumbs evenly in shallow 1 1/2-quart baking dish.
Cover with asparagus.
Sprinkle with remaining crumbs and 3/4 cup cheese.
Heat soup, milk and seasonings and pour over crumbs.
Sprinkle with remaining 1/4 cup cheese and dot with butter.
Bake in preheated moderate oven (350°F.) about 20 to 30 minutes.