Recipe by STERRY
"This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!"
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3 (15 ounce) cans
2 (10.75 ounce) cans
condensed cream of mushroom soup
crushed buttery round crackers
shredded Cheddar cheese
My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and save juice 2. mix asparagus juice w/ cream of mushroom soup 3. chop boiled eggs very finely and add to soup & juice 4. crush a sleeve of saltine or butter crackers and use as a "crust" 5. lay asparagus over crackers 6. pour soup & egg mixture over asparagus 7. top w/ cheese then bake. It looks pretty out of the oven, is awkward to serve,
BUT always taste delicious!
Asparagus is my favorite, but I have to agree with Stacey, expensive and not so good.
I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers, just sprinkling them on, and cream of chicken for the cream of mushroom soup. It tured out wonderful just the same. Thank you for the recipe. :)
I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/2 cans and it turns out to be perfect.
This has been a favorite in our family for years. However, we use a 9x13 casserole dish and enough hard boiled eggs to cover both layers of asparagus/cream of mushroom/shredded cheese. We also use Durkee fried onions instead of crackers. The top layer of fried onion is not put on until the last five minutes of cook time so they come out crunchy but not burned. The whole family loves this casserole!
I changed the recipe a tiny bit by steaming fresh asparagus instead of using the canned asparagus. Overall, this is an awesome recipe and all the flavors just came together!
Great recipe!!!! I left the boiled eggs out since my son does not like them and it was still excellent. Will definitely be using this recipe again. My husband said this was a keeper!
Only used 2 cans of asparagus and a 1 1/2 qt. casserole dish. Otherwise did not change anything. Took to Dinner on the Grounds at church and everyone dug in. Next time I may add a little cayenne pepper and black pepper. Definitely will make again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Casserole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 249
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