Asparagus Casserole

Serves 6

1 cup crushed Ritz Crackers
2 cans (14.5-oz) cut green asparagus, drained
1 cup grated sharp cheese
3/4 cup butter, diced
1 cup blanched almonds, toasted and finely ground
1 cup milk

Line a 2-quart casserole with a few cracker crumbs.

Alternate layers of asparagus, cheese, cracker crumbs, butter, and almonds.

Pour the milk in one side of the dish. Cover and refrigerate overnight, or for at least 2 hours.

Bake in preheated 350ºF oven for 1 hour.