Asparagus Casserole I Recipe

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Reviews More Reviews

Most Helpful Positive Review

Oct 25, 2003

This one is staying in my recipe box!

—ROBY

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Most Helpful Critical Review

Jul 22, 2003

I really enjoyed this recipe, but my family didn't. Their not big asparagus fans.

—MNIEMEYER

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13 Ratings

May 28, 2007

This was terrific! I usually shy away from any recipe that calls for canned soup as an ingredient but this kind of comfort food requires it. I used cream of asparagus soup and added mushrooms instead of the cream of mushroom soup. I also crushed up some sour-cream-and-chive flavored potato chips and sprinkled them on top. Also left out the tapioca. I didn't see the purpose of it. My husband loved this dish and said that it is definately a "keeper". Will make again when we crave something creamy and comforting.

—Dianemwj

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Feb 04, 2008

I took this casserole to a superbowl game and it was a touchdown for sure! Some changes I made: I used about 4 cups of chopped ham, 2-10oz of frozen cut asparagus, a whole small green pepper, I probably used at least a cup of shredded cheese, 2 cans of cream of mushroom soup and about 3/4-1 cup of evaporated milk and I added fresh mushrooms. Everyone loved this recipe. When I make it for just my husband and I next time, I will use the original recipe in an 8 x 8 baking dish instead of a 9 x 13.

—12JENNAYS

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Apr 14, 2004

Made a few changes to this recipe. Omitted the tapioca and used fat-free half in half (reduced amount) in place of the evaporated milk. Also, added 4 oz of sauteed fresh mushrooms and baked close to an hour to reduce some of the liquid and make sure the onions, pepper and celery were cooked through. It was good. Not sure if I would make it again, but it was easy.

—Peach822

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Apr 19, 2004

This was a very good recipe. Didn't change anything. My husband would have added the mushrooms also.

—DIANAE38

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Apr 19, 2004

Thanks, Carol. We loved this. I didn't have green pepper so I left it out and I made a cream sauce and added a small can of mushrooms in place of the mushroom soup. What a wonderful way to use up Easter dinner leftovers and make it taste as good if not better than the first time.

—Gramma Ruthie

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May 18, 2009

With lots of salt and pepper the flavor wasn't too bad. However, my pepper and onion was still crunchy and I didn't enjoy that. I give this 3 stars but hubby gives it 4. Next time I make this I will precook the pepper and onion.

—stonemetzclan

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Nutrition

Calories
254 kcal
13%

Carbohydrates
13.9 g
4%

Cholesterol
211 mg
70%

Fat
14.8 g
23%

Fiber
1.8 g
7%

Protein
17.1 g
34%

Sodium
953 mg
38%

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

Nutritional Information

Asparagus Casserole I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 254
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
** Saturated Fat 5.6g 28 %
Cholesterol 211mg 70 %
Sodium 953mg 38 %
Potassium 462mg 13 %
Total Carbohydrates 13.9g 4 %
** Dietary Fiber 1.8g 7 %
Protein 17.1g 34 %
Sugars 5.1g
** Vitamin A 21 %
Vitamin C 22 %
Calcium 19 %
Iron 35 %
** Thiamin 40 %
** Niacin 48 %
** Vitamin B6 19 %
Magnesium 12 %
** Folate 37 %

* 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.