Reviewed: Jan. 2, 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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5 users found this review helpful

Reviewer:

Emily Tisdale

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Cooking Level: Expert

Reviewed: Nov. 10, 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!

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8 users found this review helpful

Reviewer:

Nanette

Reviewed: Oct. 9, 2010

Even better if you substitute cream of mushroom for cream of asparagus. Using the entire box of crackers and mixing them with cheddar cheese and a stick of butter to make a crust doesn't hurt either. Everyone loves it!

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4 users found this review helpful

Reviewer:

Ivee

Cooking Level: Expert

Home Town: Crescent City, Florida, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 26, 2009

I did cream of chicken soup, fresh, raw asparagus, stove top, and we thought it could use some noodles.

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4 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Reviewed: Jul. 31, 2008

I have to admit a couple things: 1. I should've known better. This recipe didn't sound good to me when I read it, just interesting, but when I read the reviews reminding other cooks of Grandma's cooking, well, I fell for it. 2. I didn't have Ritz crackers so I used saltines. I did not care for this.

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3 users found this review helpful

Reviewer:

mrsf

Cooking Level: Intermediate

Reviewed: Jun. 20, 2008

I feel bad for giving a bad review but we just did not like this dish.

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2 users found this review helpful

Reviewer:

JessiJunk

Cooking Level: Intermediate

Reviewed: 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!

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20 users found this review helpful

Reviewer:

centralia.ashley

Cooking Level: Expert

Living In: Centralia, Illinois, USA

Reviewed: Dec. 13, 2006

Sorry, but this did not taste good at all.

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2 users found this review helpful

Reviewer:

mrc

Reviewed: Sep. 22, 2006

Yum! I've made this recipe several times & am more pleased each time. I followed the recipe exactly (the 2nd time anyway!). The KEY to making sure it doesn't get mushy is to LAYER the ingredients as mentioned in the directions. Stir the whole thing up & you're asking for mushy asparagus (believe me, I did that the first time!). Yum! Thanks for a great recipe!

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2 users found this review helpful

Reviewer:

Wilson Cooks

Reviewed: May 18, 2006

I'm not sure what I did wrong, but this was the most disgusting thing that I have ever made from allrecipes. I don't know if it is because I used fresh asparagus, or just becuase I am pregnant. My kids didn't care for it either. I'm sure that with all of the good reviews that I did something wrong.

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2 users found this review helpful