Mushroom and Asparagus Casserole

Mushroom and Asparagus Casserole

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"Asparagus, water chestnuts, eggs, and pimentos combine to create a colorful dish."
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45 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 1562 mg
  • 62%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Arrange asparagus spears in the baking dish.
  3. Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl; pour over the asparagus.
  4. Bake in preheated oven for 20 minutes. Top casserole with French-fried onions and continue baking until the onions begin to darken, about 10 minutes more.


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This is standard fare at my Grandmama's house for Christmas dinner. I think she likes it at Christmas time because of the green asparagus and the red pimentos. It's a very different dish with ...

Awesome alternative to the standard green bean casserole with a lot of oppurtunity yo be creative.. Family loved it.

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