Asparagus Casserole I

40 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“This has been passed down 3 generations and is always a family favorite especially around holidays!” - by KSBEESON

Ingredients

1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Bake for 20 minutes in the preheated oven, or until the top is golden.

Nutrition

Amount Per Serving (8 total)

Calories
307 cal
15%

Fat
23.5 g
36%

Carbs
17.3 g
6%

Based on a 2,000 calorie diet

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Reviews (40)

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CANDACELR

Dec. 23, 2003

"My husband and I loved this recipe. I did make a few changes because I did not have the correct ingredients on hand. I used Ritz crackers and cheddar cheese soup. In addition I used fresh steamed a..." See moresparagus and then added milk to the soup mixture. The results were great, thanks!"

Lori

Feb. 18, 2003

"This was the first recipe I've ever taken from this website (new user) and it was a huge success!! I made it for a holiday party but it didn't get eaten because there weren't many asparagus-eaters, s..." See moreo I brought it to another gathering the next day and we ran out, and had people asking for more, and for the recipe! It was great....and that was as leftovers. I modified the recipe to include fresh asparagus instead of canned, Cheese-its instead of saltines (as one other reviewer suggested), and cream of asparagus instead of mushroom. I think it provides a lot of flexibility for improvising, based on what's in the cabinets. Thanks for the recipe!"

ANUBISNI

Jul. 24, 2003

"I would recommend not putting the juice from the canned asparagus into the liquid mixture, the flavor of that stuff is horrible. I like asparagus, but this didn't taste good at all...." See more"

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