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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 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.)

Joe Cobbe CPA - Click for Website
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Rives S. Brown Realtors - Click for Website
New College Institute - Click for Website
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The Eye Site - Click for Website