Corn and Asparagus Casserole


"This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe."
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35 m servings 242 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 909 mg
  • 36%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  3. Bake in the preheated oven until beginning to set, about 30 minutes.
  4. Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.


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


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I used 2% milk plus Cajun seasoning, fresh asparagus and a couple chopped green onions, but no butter or added sugar; it turned out great. Also cooked it in a 9 x 9 casserole dish sprayed with P...

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