Asparagus and Mushroom Casserole

Asparagus and Mushroom Casserole

hembrees

"A fresh twist on the holiday casserole my mom always made."
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Ingredients

1 h servings 336 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

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

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 1 1/2-quart baking dish.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
  4. Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
  5. Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
  6. Spoon the asparagus mixture over the crumb mixture.
  7. Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
  8. Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
  9. Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
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I made this for 20 guys at our Spring Turkey hunt and they loved it. I did take the onions and the peacans out because some of the girley man wont eat onions. I already passed it along to two of...

followed to a T was very good!

I will make this one again! I added some cooked chicken meat for a complete meal. And had no leftovers!

Served this at our Thanksgiving and it was a big hit. Followed the recipe as written.

Easy to put together Everyone loved it This is a keeper!. can't wait to try again.

I made this for Easter dinner - it was enjoyed by all. I didn't make any changes this first go around, although I did have to bake it longer (40 min) before the cheese would melt on top.

4.25 A nice change for an asparagus side dish, not too cheesy, just the right amount of mushrooms and onions and not runny. Pecans on the top give it a unique taste experience. Would make a su...

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