My Asparagus Casserole Recipe - Allrecipes.com
  • READY IN 55 mins

My Asparagus Casserole

Recipe by  

"I had some wonderful asparagus that I found at a farmer's market that I wanted to use as a main dish. I found a recipe for an asparagus casserole that looked intriguing. I didn't have as much fresh asparagus as the recipe called for, so I decided to add green beans to the mix, along with a few other items to really give this casserole a bit more substance. This was the best casserole of any kind that I think I've ever had. My husband hasn't been able to stop eating it either, even the next day!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Place asparagus spears into a large skillet and pour in about 1 inch of water. Bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. Transfer to a plate and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Grease a 2-quart casserole dish.
  4. Lay the asparagus into the bottom of the prepared casserole dish.
  5. Whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
  6. Sprinkle in half the diced ham.
  7. Spread cracker crumbs evenly over the ham.
  8. Spread green beans over the cracker crumbs.
  9. Pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
  10. Arrange French-fried onions over the top of the casserole, and cover the casserole with a lid.
  11. Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
  12. Remove from oven, and sprinkle Cheddar cheese over the casserole in an even layer.
  13. Return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If you do the prep while the asparagus is steaming, it doesn't take long to prepare at all.
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Reviews More Reviews

Feb 22, 2012

I moderated the proportions of ingredients somewhat but the combination of flavors is 5 star tasty! First of all there seemed to be too much liquid in the recipe for a 2 quart casserole, and I found that 1 can of soup and 1/2 cup of chicken broth were perfect for us. I also cut the shredded cheese to one cup and mixed half with the other ingredients and sprinkled the rest on top. Also, due to preference/laziness I cut the asparagus into bite size pieces and mixed the ingredients (except for the onions) rather than layered them. Still, I want to emphasize that we loved the casserole, and will make regularly. Thanks!

 
Feb 12, 2013

This was really good! A better version of green bean casserole. Next time I think I'm going to cut the asparagus spears to the same length of the green beans.

 

6 Ratings

Jul 25, 2013

I omitted the ham because I was using this as a side dish, & halved the soup & cheese, plus I mixed everything together, rather than layering(topped w/the fried onions). It was VERY good! It does remind me of green bean casserole, but has more of the asparagus flavor & texture.

 
May 10, 2013

My husband and I liked it, the kids were uncertain, but ate it anyway. I think that the crackers are not necessary really and I would chop the asparagus up a bit before steaming them, so the casserole is a little easier to serve and eat. Overall, a yummy casserole and inventive.

 
Apr 29, 2013

Too soupy for my taste, but the flavors were great. Made as recipe states, so I would probably cut the chicken broth in half or reduce the soup.

 
Apr 04, 2013

This was great. Very nice combo. I think it would be wonderful as a pot pie in pie crust shells...just mix everything, pour into a crust and top with another crust. I'll try that next time.

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 1643 mg
  • 66%

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

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