Asparagus Casserole I Recipe -
Asparagus Casserole I Recipe
  • READY IN 40 mins

Asparagus Casserole I

Recipe by  

"This has been passed down 3 generations and is always a family favorite especially around holidays!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
  3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

My husband and I loved this recipe. I did make a few changes because I did not have the correct ingredients on hand. I used Ritz crackers and cheddar cheese soup. In addition I used fresh steamed asparagus and then added milk to the soup mixture. The results were great, thanks!

Most Helpful Critical Review
Jul 24, 2003

I would recommend not putting the juice from the canned asparagus into the liquid mixture, the flavor of that stuff is horrible. I like asparagus, but this didn't taste good at all.

Feb 18, 2003

This was the first recipe I've ever taken from this website (new user) and it was a huge success!! I made it for a holiday party but it didn't get eaten because there weren't many asparagus-eaters, so I brought it to another gathering the next day and we ran out, and had people asking for more, and for the recipe! It was great....and that was as leftovers. I modified the recipe to include fresh asparagus instead of canned, Cheese-its instead of saltines (as one other reviewer suggested), and cream of asparagus instead of mushroom. I think it provides a lot of flexibility for improvising, based on what's in the cabinets. Thanks for the recipe!

Jun 16, 2006

Delicious! I used fresh asparagus (didn't steam first, just threw it in), cut the butter down a little, and cut down the amount of crumbs a little. I can see where canned asparagus wouldn't be good - I'll only make this recipe with fresh. Oh, and I used more asparagus than what was called for.

Nov 13, 2005

Everyone at home LOVED this recipe! I used frozen asparagus, which made the casserole more about the veggie and the soup and crust more of an accessory. I forgot the almonds because I was putting it together fast. That, by the way, is possibly my favorite part of this dish. It's so fast! It takes about two minutes to put the layers altogether, and it only takes 20-30 minutes to cook! Delicious! I'm going to be making this again and again!

Apr 02, 2007

My dad is a big fan of this casserole. It's a snap to make, too. I use butter flavored crackers (e.g. Ritz) in place of the saltines, and a second can of asparagus. (Just the spears, not the juice.) I find this gives the casserole a better ratio of veggies to starch.

Mar 23, 2009

we loved it!

Jul 24, 2003

This was excellent! I used fresh asparagus and steamed it first using chicken broth. Then I realized the only crackers I had on hand were Triscuts, which turned out to be a good substitute. Eliminated the almonds and followed the recipe otherwise and it was fantastic, thanks!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 709 mg
  • 28%

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

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