Asparagus-Artichoke Bake

Submitted By: Ruth Cochran

Ingredients

• 1 (15-ounce) can asparagus, drained
• 1 (14-ounce) can artichoke hearts, drained and cut in half
• 1 (4-ounce) can mushroom pieces, drained
• 1 small jar pimientos, diced
• 1 small bottle creamy Italian dressing
• Ritz crackers, crumbled

Instructions

Place asparagus, artichokes, mushrooms, and pimientos in a medium baking dish. Pour bottle of Italian dressing over the top. Bake at 350° until bubbly. Place cracker crumbs over the top and brown.