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Asparagus and Velveeta Casserole
Asparagus and Velveeta Casserole

Asparagus and Velveeta Casserole

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (26 oz. each) cream of mushroom soup
4 cans (15 oz. each) asparagus, 2 drained and 2 with juice
1 box (32 oz.) Velveeta Cheese
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Let's Make It
1
Preheat the oven to 350°F. In a large casserole dish, combine cream of mushroom soup and asparagus.
2
Slice the Velveeta into medium chunks, and place on top of the asparagus mix.
3
Then bake until the cheese is thoroughly melted. Pull out of oven and stir. Let cool, then serve.
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