Amy's Asparagus Casserole Recipe -
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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
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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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!

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.

Oct 18, 2010

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

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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