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Even people who don't like asparagas, like this.
3 cans (16 ounces each) long green asparagas drained, reserving liguid from one can
1/2 pound Velveeta cheese sliced 1/8- to 1/4-inch thick
Half and Half cream
Butter or margarine
Black pepper to taste
Keebler Club crackers, finely crumbled
In glass dish (2.8 liter size) layer crackers, asparagus and cheese. First put a thin layer of cracker crumbs and black pepper. Drizzle with part of reserved asparagas liquid. Second, arrange a layer of half the asparagas and top with layer of cheese, then repeat, top with final layer of cracker crumbs. Add remaining asparagas liquid. Drizzle Half and Half cream until liquid is visible at sides of casserole when barely tipped. Dot top of crackers with butter or margarine. Bake for about 30 minutes. If top begins to brown too much, turn heat back to 325 degrees for final part of baking.