Asparagus and Mushroom Casserole

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"A fresh twist on the holiday casserole my mom always made."

Ingredients 1 h {{adjustedServings}} servings 336 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 700 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. Grease a 1 1/2-quart baking dish.
  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
  4. Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
  5. Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
  6. Spoon the asparagus mixture over the crumb mixture.
  7. Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
  8. Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
  9. Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
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Reviews 5

  1. 7 Ratings


I made this for 20 guys at our Spring Turkey hunt and they loved it. I did take the onions and the peacans out because some of the girley man wont eat onions. I already passed it along to two of the guys EXCELLENT


followed to a T was very good!

M. Forsyth

I will make this one again! I added some cooked chicken meat for a complete meal. And had no leftovers!