Asparagus and Mushroom Casserole

5 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  hembrees

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

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Adjust Servings

Original recipe yields 6 servings



  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)

Rate This Recipe


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

M. Forsyth

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

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Amount Per Serving (6 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 700 mg
  • 28%

Based on a 2,000 calorie diet



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My Asparagus Casserole


next recipe:

Bo's Asparagus Casserole