Amy's Asparagus Casserole

Amy 0

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


1 h servings 281 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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  1. 13 Ratings


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.

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 ...

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.

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 ma...

A great variation to Green Bean Casserole. Thanks!

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...

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

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 chees...

Very good, but wish i would have used thinner stalked asparagus, as the thicker ones stayed crunchy. I will do that next time.