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READY IN 45 mins

Asparagus Casserole II

Read Reviews (30)

"This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!" — STERRY

Ingredients Edit and Save

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All about Eggs

Original recipe makes 8 servings Change Servings

4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup

2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

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Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 31, 2007

My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and save juice 2. mix asparagus juice w/ cream of mushroom soup 3. chop boiled eggs very finely and add to soup & juice 4. crush a sleeve of saltine or butter crackers and use as a "crust" 5. lay asparagus over crackers 6. pour soup & egg mixture over asparagus 7. top w/ cheese then bake. It looks pretty out of the oven, is awkward to serve, BUT always taste delicious!

—centralia.ashley

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Most Helpful Critical Review

Nov 14, 2003

Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.

—COQUETTESS

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36 Ratings

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Nov 14, 2003

I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers, just sprinkling them on, and cream of chicken for the cream of mushroom soup. It tured out wonderful just the same. Thank you for the recipe. :)

—ANNELIZABETH

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Nov 14, 2003

I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/2 cans and it turns out to be perfect.

—SUSANNAHM

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Jul 24, 2003

I changed the recipe a tiny bit by steaming fresh asparagus instead of using the canned asparagus. Overall, this is an awesome recipe and all the flavors just came together!

—LCFUNICORN

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Nov 17, 2010

This has been a favorite in our family for years. However, we use a 9x13 casserole dish and enough hard boiled eggs to cover both layers of asparagus/cream of mushroom/shredded cheese. We also use Durkee fried onions instead of crackers. The top layer of fried onion is not put on until the last five minutes of cook time so they come out crunchy but not burned. The whole family loves this casserole!

—Nanette

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Nov 14, 2003

Great recipe!!!! I left the boiled eggs out since my son does not like them and it was still excellent. Will definitely be using this recipe again. My husband said this was a keeper!

—RCROW

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Jan 03, 2011

Only used 2 cans of asparagus and a 1 1/2 qt. casserole dish. Otherwise did not change anything. Took to Dinner on the Grounds at church and everyone dug in. Next time I may add a little cayenne pepper and black pepper. Definitely will make again!!!

—Emily Tisdale

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Nutrition

Calories
471 kcal
24%

Carbohydrates
42.4 g
14%

Cholesterol
121 mg
40%

Fat
27.6 g
43%

Fiber
2.7 g
11%

Protein
14.1 g
28%

Sodium
1575 mg
63%

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

Nutritional Information

Asparagus Casserole II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 471
Calories from Fat: 249

% Daily Value *
Total Fat 27.6g 43 %
Saturated Fat 8g 40 %
Cholesterol 121mg 40 %
Sodium 1575mg 63 %
** Potassium 366mg 10 %
Total Carbohydrates 42.4g 14 %
Dietary Fiber 2.7g 11 %
Protein 14.1g 28 %
** Sugars 4.7g
Vitamin A 22 %
Vitamin C 43 %
Calcium 23 %
Iron 46 %
** Thiamin 12 %
Niacin 47 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 83 %

* 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.