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Asparagus Casserole II

Asparagus Casserole II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
STERRY

STERRY

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1575 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  3. In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
  4. Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
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Reviews

centralia.ashley
25

centralia.ashley

10/31/2007

My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and save juice 2. mix asparagus juice w/ cream of mushroom soup 3. chop boiled eggs very finely and add to soup & juice 4. crush a sleeve of saltine or butter crackers and use as a "crust" 5. lay asparagus over crackers 6. pour soup & egg mixture over asparagus 7. top w/ cheese then bake. It looks pretty out of the oven, is awkward to serve, BUT always taste delicious!

ANNELIZABETH
21

ANNELIZABETH

11/14/2003

I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers, just sprinkling them on, and cream of chicken for the cream of mushroom soup. It tured out wonderful just the same. Thank you for the recipe. :)

SUSANNAHM
18

SUSANNAHM

11/14/2003

I have made this casserole twice now, and I think the flavors are very good. The recipe as-is, however, is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/2 cans and it turns out to be perfect.

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