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Martinsville, Virginia 24115
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1 cup macaroni, cooked and drained
8 to 10 (1/4 inch) slices Velveeta cheese
1 can asparagus
1 can cream of mushroom soup
Preheat oven to 350 degrees.
Place macaroni in bottom of a two-quart dish. Place cheese on top of macaroni.
Drain asparagus and set liquid aside. Place asparagus on top of cheese. Spread cream of mushroom soup onto asparagus. Pour juice from asparagus over the soup.
Bake for 15 minutes or until the cheese melts and rises to the top of the dish.
(This recipe was contributed as part of a "Cook of the Week" feature.)