Reviewed: Jul. 27, 2008

I made this but made a few changes! First instead of using cream of mushroom I used cream of chicken (dont like mushroooms). I left out the chestnuts. Instead of using bread I used italian and regular bread crumbs, and sprinkled melted butter over bread crumbs. Still used cheese. Over all turned out great!!

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auntjennjenn


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Reviewed: Oct. 12, 2007

I make this all the time, esp on holidays. But I short-cut this recipe and use pillsbury garlic bread strips, instead. They puff up niceley and make a wonderful crust! AND it's easier!

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Mimi C.


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Reviewed: Sep. 20, 2007

its good. but its very buttery, I think the flavors go well together. It kind of reminds me of toasted cheese taste, but thats just me. I would make this again.

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portia4


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Reviewed: Mar. 8, 2007

This is a very good recipe. I liked it more than my wife (who doesn't like can peas). I did use fresh asparagus and only half cup of butter. The topping was excellent.... but also remember that it is LOADED with butter!

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ROOKIE COOKIE

	Cooking Level: Intermediate Home Town: Big Stone Gap, Virginia, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 4, 2007

This recipe truly is amazing!! I did make a few changes, however...I used 2 cans of asparagus to line the bottom of a 9x13 pan, and I added 2 (4 oz.) cans of sliced button mushrooms on top of the peas. Following other reviewer's suggestions, I also halved the amount of butter and used half the amount of english muffin bread from Safeway(I did not trim the crusts), and it was the perfect amount that way. The taste was excellent, a great combo of flavors, thank you so much for sharing the recipe!! I will definately make this again!

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greeny4444

	Cooking Level: Intermediate Home Town: Monument, Colorado, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Jun. 11, 2006

Very good! A little too much butter for my liking, however, it was easily adjusted.

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JNC724


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Reviewed: Dec. 26, 2005

I've tried this recipe a couple of times and modified it the second. Both variations are delicious, but I find it makes the casserole a lot less heavy if you cut the amount of bread and butter in half. The soup is still enough to pull it all together and keep the dish moist. Overall, a delicious recipe either way - the asparagus and two cheeses are the best part!

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Jocey


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Reviewed: Nov. 26, 2005

I made this recipe with fresh asparagus for a Thanksgiving dinner at our club. We served about 60 people total. Everyone raved over this dish and I have had several requests for the recipe.

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lhd


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Reviewed: Mar. 21, 2005

This is so good! I made it for 50 people for a birthday dinner and it was the first thing to go. Everyone wanted the recipe! I substituted another can of asparagus for the peas, since my family doesn't care for peas. Delicious!

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Carol


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Reviewed: Jul. 19, 2004

Very good.

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SNIGHT


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Reviewed: Feb. 27, 2004

This was a great, tasty recipe. I substituted water chestnuts for mushrooms and used fresh asparagus, instead of canned.

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GILBEHE


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Reviewed: Dec. 30, 2003

I made this sidedish because I needed a quick vegetable for a dinner pary I was having. The guests really liked it! The water chestnuts add a nice crunchy touch to the cassarole. The 2nd time I made the recipe, I tried adding cubed bread crumbs without as much butter, but it didn't turnout as good as the original recipe. So, I don't recommend any alterations to this recipe. It is great just as it is and reheats nicely too!

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WISEGAL0320


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Reviewed: Nov. 10, 2003

This is definately a mixed review. I made this for company and it was GONE! They absolutely loved it, but I didn't. Asparagus is my favorite vegetable and all I could taste was the butter. I recommend halfing the amount of bread and butter...it was just too much. I also recommend using fresh vegetables. By the time the casserole came out of the oven...the veggies were very soggy. So I didn't enjoy it yet, but this recipe is a good start and definately has potential!

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KENZMOM


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Reviewed: Oct. 23, 2003

The rest of the non asparagus lovers loved this! I, who love the stuff, didn't care for it at all. Also I found a lb of bread far too much and only used about 1/2 called for. If I make it again I would slice the asparagus into 2-3inch pieces for easier scooping.

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pamjlee

	Cooking Level: Expert Home Town: Winnipeg, Manitoba, Canada Living In: London, Ontario, Canada
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Reviewed: Oct. 2, 2003

Name really does say it all. Got some fresh asparagus very cheap so used that. This will be a great side vegetable dish for the upcoming holidays! Thanks Debbie!

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Aug. 27, 2003

This one won my husband over by surprise. He swore he wouldn't touch it when he saw me putting it together, then he helped himself to seconds ate the table and warmed it up as leftovers!! Kinda reminds me of Green Eggs and Ham, Sam!

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THATSHORTGAL


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Reviewed: Aug. 27, 2003

This was a tasty sidedish. But, I do not like canned asparagus. Next time I would make it with fresh asparagus. The canned became too soggy and soft to really enjoy.

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EJMLK


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Reviewed: Aug. 27, 2003

AMAZING

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LISAJOY77


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