Asparagus Casserole

Crushed Ritz crackers (enough to cover bottom of casserole)
2 cans asparagus, drained
1 can mushrooms, drained
1 can peas, drained
4 oz butter or margarine
1 c. milk
2 cans cream of mushroom soup
1 c. grated parmesan or romano cheese

Place crushed crackers on bottom of casserole. Layer the drained asparagus, peas, and mushrooms on top of crackers. In saucepan melt butter. Mix in milk and cream of mushroom soup and pour over vegetables. Top with cheese. Bake at 350 degrees about 20 minutes.

Zak Designs 24-oz. Colander, White

This 6-inch wide colander features easy grip handles for rinsing and draining and a stable raised bottom. It is made of melamine and is resistant to acids, alkali, and stains. Dishwasher-safe.

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