Amy's Asparagus Casserole Recipe -
  • READY IN 1 hr

Amy's Asparagus Casserole

Recipe by  

"It's just like the green bean casserole but even tastier."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
  3. Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2008

made this dish last night. did not have provolone, so i used mexican blend shredded & only used 2 cups. everyone loved it. there were no left overs.

Most Helpful Critical Review
Nov 16, 2009

My family gave this a "thumbs down". To much cheese, couldn't taste the asparagus, which happens to be a favorite veggie in my house.


13 Ratings

Mar 23, 2008

I made this for dinner with salmon and rice. I thinned the soup down a bit with some water. That seeemed to help make it easier to spread over the cheese. I thought the flavors were a little strong. I stirred my rice into the casserole and thought it was much better. I will make this again using the rice.

Nov 03, 2009

This casserole dish was absolutely delicious! I made it for a group of 3 friends, and they all had seconds and thirds, and demanded that I make it again soon lol. The only difference that I made with this recipe is that I felt that it needed a topping on it, so I crumbled up Cheez-Its and sprinkled them over the top before baking it again for five more minutes. It gave the liquidy casserole a bit more substance to it. Excellent recipe, will definitely be making it again!

Dec 02, 2007

A great variation to Green Bean Casserole. Thanks!

Oct 18, 2010

This was just cheesy, soupy mess (and we love cheese.) Could not taste the asparagus.

Apr 22, 2010

This dish was SO simple to make. I didn't have enough asparagus, so I added mushroom and green beans. I also try to avoid any kind of fried food, so I traded the onion rings for rye bread crumbs. The green beans gave it a lovely crunch and the rye bread crumbs gave it a great aftertaste. I'll definitely be making it again.

Apr 23, 2011

Glad I had this one saved. Made it last year for Easter dinner and got a last minute request for it this year. I do cut back on the cheese (I also just use a shredded bag of mixed Italian cheeses) a bit and add a splash or two of milk to thin out the soup to make it easier to spread. Great alternative to the ever popular green bean casserole and a nice way to bring asparagus to dinner that is familiar taste to so many.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 862 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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