Reviewed: Feb. 1, 2012

5 stars as written, 10 with the changes I made. No almonds, 2 cans of asparagus, 1 can of mushroom soup, and mixed the cracker/cheese mixture in with the asparagus instead of layering it. Buttered the dish real good and it didn't stick - perfect way to eat canned asparagus! Thanks for the idea!!!

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4 users found this review helpful

Reviewer:

cookinlove

Cooking Level: Expert

Reviewed: Feb. 13, 2011

It was awesome! Even my husband, who hates asparagus loved it.

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5 users found this review helpful

Reviewer:

Cheryl

Reviewed: Mar. 12, 2010

I did not care for this recipe.

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FREBECKIL

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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5 users found this review helpful

Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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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3 users found this review helpful

Reviewer:

Wallkill Panther Mom

Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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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4 users found this review helpful

Reviewer:

raerae

Cooking Level: Intermediate

Living In: Morgantown, West Virginia, USA

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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Reviewer:

DonnaB

Reviewed: Mar. 22, 2009

we loved it!

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6 users found this review helpful

Reviewer:

ashlie1969

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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5 users found this review helpful

Reviewer:

Lauren

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Dallas, Texas, USA

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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8 users found this review helpful