Reviewed: 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.

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Reviewer:

grabersrus

Reviewed: 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.

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Reviewer:

MTRoth

Cooking Level: Intermediate

Reviewed: 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.

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Apr. 4, 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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Reviewer:

Lefty

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Roselle, Illinois, USA

Reviewed: 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.

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Reviewer:

Jamie11285

Reviewed: 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!

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