Asparagus Casserole II Recipe - Allrecipes.com
Asparagus Casserole II Recipe
  • READY IN 45 mins

Asparagus Casserole II

Recipe by  

"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!"

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Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  3. 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.
  4. 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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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!

 
Most Helpful Critical Review
Nov 14, 2003

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

 
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. :)

 
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.

 
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!

 
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!

 
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!

 
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!!!

 

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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.

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