The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 14, 2009
Took to a potluck and it all disappeared. I used 2 pkgs. very thin frozen asparagus (thawed) cut into 3" pieces, 2 cans mushroom soup and added a couple of layers of sliced hardboiled eggs. Bake just 'til heated through. Think I overcooked a bit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Jun. 5, 2009
Nice casserole, even the kids enjoyed it. I would definitely make this again, after all, there are only so many things you can do with asparagus.
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Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 17, 2009
I always double the amount of asparagus and add more almonds but keep everything else the same, my husband can't get enough.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 12, 2009
I used fresh asparagus as many others have. The recipe was good, but a bit salty. Seemed like a waste of good asparagus when grilling it with evoo and salt and pepper is so nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Mar. 22, 2009
we loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 7, 2007
Very good and easy to make. I made it for my church Thanksgiving potluck and got many requests for the recipe.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 2, 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.
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Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 18, 2006
Pretty good... but needs some "pizaz". My boyfriend enjoyed the asparagus part, but we both tended to eat around the greesy saltine crackers. Oh, I also substituted the cream of mushroom for cream of celery... not to fond of the fungi. =) With the right main dish, I may serve this again for family and close friends.
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Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA
Living In: Issaquah, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Aug. 8, 2006
I thought this was an easy dish to prepare. Based on other reviews, I used freshly steamed asparagus. I also used 1/2 4 ounces milk in place of the canned juice. I took this to a potluck and everyone loved it. I would agree that it doesn't keep very well (gets a little mushy) but does not affect the taste. I thought this recipe could easily be modified use other favorite vegetables. My husband loved this so I will be making it again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: May 26, 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.
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Cooking Level: Expert

Home Town: Elkhart, Indiana, USA
Living In: Waterloo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Feb. 18, 2006
Made this for a potluck dinner and all enjoyed it! Some changes I made: use 2 cans of asparagus (only use the juice from 1 can) and use a full can of cream of mushroom soup. Really Good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Jan. 4, 2006
Outstanding! Simple and Fast! A perfect side dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: 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!
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.02 star rating.
Reviewed: Feb. 8, 2005
This dish rocked! A total hit! I didn't have the almonds on hand, but it still was yummy. I did add broccoli to the recipe which worked nicely.. and I used the extra cheese I had to top the casserole. Yummy!!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
Reviewed: Oct. 26, 2004
I found the casserole to be a bit on the salty side. I wasn't too impressed, and my husband said it would be better with fresh asparagus to give it some crunch.
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Home Town: Medford, Wisconsin, USA
Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.02 star rating.
Reviewed: May 24, 2004
This was gross!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 30, 2004
I was disappointed with this recipe. The asparagus was mushy and two cups of crackers was too much, it created clumps of breading in bottom of casserole. This recipe flew out of my recipe box.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Apr. 19, 2004
Made it for easter. Yummy. I used Ritz crackers though and it make it a tasty crust. If you like asparagus, you will like this.
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Cooking Level: Intermediate

Home Town: Melissa, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.02 star rating.
Reviewed: Dec. 29, 2003
I took the review advice and made it with fresh asparagus, and it was great! The kids didn't like it, but kids don't really tend to enjoy asparagus any way. My mom liked it, though--it was good.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.02 star rating.
Reviewed: Nov. 28, 2003
Not sure why this recipe was loved by so many. I'm glad many others enjoy it, but my family and I just didn't like it at all.
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