READY IN 55 mins

My Asparagus Casserole

Read Reviews (6)

"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!" — Tammi

Directions

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.
Preheat oven to 400 degrees F (200 degrees C).
Grease a 2-quart casserole dish.
Lay the asparagus into the bottom of the prepared casserole dish.
Whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
Sprinkle in half the diced ham.
Spread cracker crumbs evenly over the ham.
Spread green beans over the cracker crumbs.
Pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
Arrange French-fried onions over the top of the casserole, and cover the casserole with a lid.
Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Remove from oven, and sprinkle Cheddar cheese over the casserole in an even layer.
Return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Footnotes

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

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!

—swr

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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.

—Jamie11285

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6 Ratings

Apr 15, 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.

—lisa

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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.

—grabersrus

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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.

—MTRoth

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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.

—Lefty

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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.

Nutritional Information

My Asparagus Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 556
Calories from Fat: 333

% Daily Value *
Total Fat 37g 57 %
Saturated Fat 13g 65 %
Cholesterol 43mg 14 %
Sodium 1643mg 66 %
** Potassium 281mg 8 %
Total Carbohydrates 37.3g 12 %
Dietary Fiber 2.1g 8 %
Protein 17g 34 %
Sugars 4.5g
** Vitamin A 15 %
** Vitamin C 23 %
** Calcium 31 %
** Iron 38 %
** Thiamin 33 %
** Niacin 50 %
** Vitamin B6 11 %
** Magnesium 9 %
** Folate 21 %

* 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.