Amy's Asparagus Casserole

9 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Amy

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

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Adjust Servings

Original recipe yields 10 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.

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Reviews (9)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (10 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 12 g
  • 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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Asparagus and Mushroom Casserole


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Brie and Asparagus Pasta Casserole