-
-
My review
Amy's Asparagus Casserole
Amy
"It's just like the green bean casserole but even tastier."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 281 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place asparagus in baking dish; cover with cheese. Spread mushroom soup over cheese.
- Bake, covered, until hot and bubbly, about 35 minutes. Remove from oven; remove cover and sprinkle with onions. Return to oven and bake, uncovered, until onions are lightly browned, about 10 minutes.
Nutrition Facts
Per Serving: 281 calories; 19.8 g fat; 12 g carbohydrates; 14.6 g protein; 31 mg cholesterol; 862 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1216 Ratings
-
-
-
-
-
Most helpful positive review
2/28/2008
made this dish last night. did not have provolone, so i used mexican blend shredded & only used 2 cups. everyone loved it. there were no left overs.
Most helpful critical review
11/14/2009
My family gave this a "thumbs down". To much cheese, couldn't taste the asparagus, which happens to be a favorite veggie in my house.
Most helpful
Most positive
Least positive
Newest
2/28/2008
made this dish last night. did not have provolone, so i used mexican blend shredded & only used 2 cups. everyone loved it. there were no left overs.
3/23/2008
I made this for dinner with salmon and rice. I thinned the soup down a bit with some water. That seeemed to help make it easier to spread over the cheese. I thought the flavors were a little ...
11/14/2009
My family gave this a "thumbs down". To much cheese, couldn't taste the asparagus, which happens to be a favorite veggie in my house.
11/1/2009
This casserole dish was absolutely delicious! I made it for a group of 3 friends, and they all had seconds and thirds, and demanded that I make it again soon lol. The only difference that I ma...
4/21/2010
This dish was SO simple to make. I didn't have enough asparagus, so I added mushroom and green beans. I also try to avoid any kind of fried food, so I traded the onion rings for rye bread crumbs...
10/17/2010
This was just cheesy, soupy mess (and we love cheese.) Could not taste the asparagus.
4/23/2011
Glad I had this one saved. Made it last year for Easter dinner and got a last minute request for it this year. I do cut back on the cheese (I also just use a shredded bag of mixed Italian chees...
6/2/2011
Very good, but wish i would have used thinner stalked asparagus, as the thicker ones stayed crunchy. I will do that next time.