Bo s Asparagus Casserole

4 (15 ounce) cans extra-long asparagus spears, drained - divided

2 (10.75 ounce) cans condensed cream of mushroom soup

12 (1 ounce) slices processed cheese food (such as Velveeta®), divided

1 sleeve buttery round crackers, crushed

½ cup butter, cut into 1/4-inch cubes

Preheat oven to 350 degrees F (175 degrees C).

Place half the asparagus into the bottom of an 11x7-inch baking dish.

Spread 1 can cream of mushroom soup over the asparagus.

Top soup with 6 slices processed cheese.

Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.

Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.

Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.