It's just like the green bean casserole but even tastier.

Amy
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

280.8 calories; 14.6 g protein; 12 g carbohydrates; 31.3 mg cholesterol; 861.5 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2008
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. Read More
(22)

Most helpful critical review

Rating: 1 stars
11/16/2009
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. Read More
(12)
16 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/28/2008
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. Read More
(22)
Rating: 5 stars
02/28/2008
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. Read More
(22)
Rating: 4 stars
03/23/2008
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 strong. I stirred my rice into the casserole and thought it was much better. I will make this again using the rice. Read More
(13)
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Rating: 1 stars
11/16/2009
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. Read More
(12)
Rating: 4 stars
12/02/2007
A great variation to Green Bean Casserole. Thanks! Read More
(10)
Rating: 5 stars
11/03/2009
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 made with this recipe is that I felt that it needed a topping on it so I crumbled up Cheez-Its and sprinkled them over the top before baking it again for five more minutes. It gave the liquidy casserole a bit more substance to it. Excellent recipe will definitely be making it again! Read More
(10)
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Rating: 5 stars
04/22/2010
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. The green beans gave it a lovely crunch and the rye bread crumbs gave it a great aftertaste. I'll definitely be making it again. Read More
(9)
Rating: 1 stars
10/18/2010
This was just cheesy soupy mess (and we love cheese.) Could not taste the asparagus. Read More
(8)
Rating: 4 stars
04/23/2011
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 cheeses) a bit and add a splash or two of milk to thin out the soup to make it easier to spread. Great alternative to the ever popular green bean casserole and a nice way to bring asparagus to dinner that is familiar taste to so many. Read More
(6)
Rating: 4 stars
06/03/2011
Very good but wish i would have used thinner stalked asparagus as the thicker ones stayed crunchy. I will do that next time. Read More
(5)