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Amy's Asparagus Casserole

Read Reviews (9)

"It's just like the green bean casserole but even tastier." — Amy

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 10 servings Change Servings

2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1 pound provolone cheese, shredded

2 (10.75 ounce) cans condensed golden mushroom soup
1 (2.8 ounce) can French-fried onions

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Feb 28, 2008

made this dish last night. did not have provolone, so i used mexican blend shredded & only used 2 cups. everyone loved it. there were no left overs.

—bernie

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Most Helpful Critical Review

Nov 16, 2009

My family gave this a "thumbs down". To much cheese, couldn't taste the asparagus, which happens to be a favorite veggie in my house.

—sherry

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13 Ratings

Mar 23, 2008

I made this for dinner with salmon and rice. I thinned the soup down a bit with some water. That seeemed to help make it easier to spread over the cheese. I thought the flavors were a little strong. I stirred my rice into the casserole and thought it was much better. I will make this again using the rice.

—SUGARSWOOGIE

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Nov 03, 2009

This casserole dish was absolutely delicious! I made it for a group of 3 friends, and they all had seconds and thirds, and demanded that I make it again soon lol. The only difference that I made with this recipe is that I felt that it needed a topping on it, so I crumbled up Cheez-Its and sprinkled them over the top before baking it again for five more minutes. It gave the liquidy casserole a bit more substance to it. Excellent recipe, will definitely be making it again!

—Lena

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Dec 02, 2007

A great variation to Green Bean Casserole. Thanks!

—KerbearsMom

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Oct 18, 2010

This was just cheesy, soupy mess (and we love cheese.) Could not taste the asparagus.

—Sandy

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Apr 22, 2010

This dish was SO simple to make. I didn't have enough asparagus, so I added mushroom and green beans. I also try to avoid any kind of fried food, so I traded the onion rings for rye bread crumbs. The green beans gave it a lovely crunch and the rye bread crumbs gave it a great aftertaste. I'll definitely be making it again.

—HumanBeing

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Apr 23, 2011

Glad I had this one saved. Made it last year for Easter dinner and got a last minute request for it this year. I do cut back on the cheese (I also just use a shredded bag of mixed Italian cheeses) a bit and add a splash or two of milk to thin out the soup to make it easier to spread. Great alternative to the ever popular green bean casserole and a nice way to bring asparagus to dinner that is familiar taste to so many.

—hedins

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Nutrition

Calories
281 kcal
14%

Carbohydrates
12 g
4%

Cholesterol
31 mg
10%

Fat
19.8 g
30%

Fiber
1.9 g
7%

Protein
14.6 g
29%

Sodium
862 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amy's Asparagus Casserole

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 281
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 9.8g 49 %
Cholesterol 31mg 10 %
Sodium 862mg 34 %
** Potassium 284mg 8 %
Total Carbohydrates 12g 4 %
Dietary Fiber 1.9g 7 %
Protein 14.6g 29 %
Sugars 2.8g
** Vitamin A 22 %
** Vitamin C 8 %
** Calcium 47 %
** Iron 29 %
** Thiamin 15 %
** Niacin 33 %
** Vitamin B6 7 %
** Magnesium 10 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.