Asparagus Casserole I

Asparagus Casserole I


"This has been passed down 3 generations and is always a family favorite especially around holidays!"


40 m servings 307 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 709 mg
  • 28%

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. 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.
  3. 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.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden.
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Your rating



  1. 52 Ratings


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 ste...

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-eat...

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.