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Asparagus Casserole

6 oz. butter-flavored crackers (half of a 12 oz. package)
2 cans (15 oz. each) asparagus spears, drained - 1/2 liquid reserved
1 1/2 c. (6 oz.) shredded sharp cheddar cheese, divided
1 can condensed cream of mushroom soup

Preheat oven to 350°. In a 2 qt. casserole dish that has been coated with nonstick cooking spray, layer one quarter of the crackers, one third of the asparagus, and one third of the cheese. Repeat the layers two more times and top with the remaining crackers. In a medium sized bowl, combine the soup and the reserved 1/2 c. asparagus liquid; mix well. Pour evenly over the casserole and bake for 30 to 35 minutes, or until heated through and the top is golden....From the kitchen of Linda Stover, FL.