Asparagus Casserole II

Asparagus Casserole II

35
STERRY 0

"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!"

Ingredients

45 m {{adjustedServings}} servings 471 cals
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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:
  • 108 mg
  • 36%
  • Sodium:
  • 1575 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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  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

35
  1. 41 Ratings

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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 sa...

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 tur...

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/...