Asparagus Casserole I

Asparagus Casserole I

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KSBEESON 0

"This has been passed down 3 generations and is always a family favorite especially around holidays!"
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Ingredients

40 m servings 307 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
  3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden.

Reviews

41
  1. 52 Ratings

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Most helpful positive review

My husband and I loved this recipe. I did make a few changes because I did not have the correct ingredients on hand. I used Ritz crackers and cheddar cheese soup. In addition I used fresh ste...

Most helpful critical review

I would recommend not putting the juice from the canned asparagus into the liquid mixture, the flavor of that stuff is horrible. I like asparagus, but this didn't taste good at all.

My husband and I loved this recipe. I did make a few changes because I did not have the correct ingredients on hand. I used Ritz crackers and cheddar cheese soup. In addition I used fresh ste...

This was the first recipe I've ever taken from this website (new user) and it was a huge success!! I made it for a holiday party but it didn't get eaten because there weren't many asparagus-eat...

I would recommend not putting the juice from the canned asparagus into the liquid mixture, the flavor of that stuff is horrible. I like asparagus, but this didn't taste good at all.

Delicious! I used fresh asparagus (didn't steam first, just threw it in), cut the butter down a little, and cut down the amount of crumbs a little. I can see where canned asparagus wouldn't be g...

Everyone at home LOVED this recipe! I used frozen asparagus, which made the casserole more about the veggie and the soup and crust more of an accessory. I forgot the almonds because I was puttin...

My dad is a big fan of this casserole. It's a snap to make, too. I use butter flavored crackers (e.g. Ritz) in place of the saltines, and a second can of asparagus. (Just the spears, not the ...

we loved it!

This was excellent! I used fresh asparagus and steamed it first using chicken broth. Then I realized the only crackers I had on hand were Triscuts, which turned out to be a good substitute. Elim...

I got plenty of raves about this recipe. Everyone loved it! If you decide to use fresh asparagus, I recommend steaming it and cutting it into bite size pieces. I used fresh asparagus that I h...