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Asparagus Casserole I

Asparagus Casserole I

Name: Asparagus Casserole I
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup shredded Cheddar cheese; 2 cups crushed saltine crackers; ½ cup butter, melted; 1 cup condensed cream of mushroom soup; 1 (15 ounce) can asparagus, drained with liquid reserved; ½ cup slivered almonds

Rating: 4.04 stars

53 Ratings
42 Reviews
1 Photo

This has been passed down 3 generations and is always a family favorite especially around holidays!

By KSBEESON

Gallery

Recipe Summary

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
½ cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup slivered almonds

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

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Step 2

In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Step 3

Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Step 4

Bake for 20 minutes in the preheated oven, or until the top is golden.

Nutrition Facts

Per Serving:

307 calories; protein 8.1g 16% DV; carbohydrates 17.3g 6% DV; fat 23.5g 36% DV; cholesterol 45.3mg 15% DV; sodium 708.6mg 28% DV. Full Nutrition

Reviews (42)

Most helpful positive review

CANDACELR

12/23/2003

My husband and I loved this recipe. I did make a few changes because I did not have the correct ingredients on hand. I used Ritz crackers and cheddar cheese soup. In addition I used fresh steamed asparagus and then added milk to the soup mixture. The results were great thanks! Read More

Helpful

(36)

Most helpful critical review

ANUBISNI

07/24/2003

I would recommend not putting the juice from the canned asparagus into the liquid mixture the flavor of that stuff is horrible. I like asparagus but this didn't taste good at all. Read More

Helpful

(18)

53 Ratings

5 star values: 27
4 star values: 14
3 star values: 3
2 star values: 5
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CANDACELR

12/23/2003

Helpful

(36)

Lori

02/18/2003

This was the first recipe I've ever taken from this website (new user) and it was a huge success!! I made it for a holiday party but it didn't get eaten because there weren't many asparagus-eaters so I brought it to another gathering the next day and we ran out and had people asking for more and for the recipe! It was great....and that was as leftovers. I modified the recipe to include fresh asparagus instead of canned Cheese-its instead of saltines (as one other reviewer suggested) and cream of asparagus instead of mushroom. I think it provides a lot of flexibility for improvising based on what's in the cabinets. Thanks for the recipe! Read More

Helpful

(29)

ANUBISNI

07/24/2003

I would recommend not putting the juice from the canned asparagus into the liquid mixture the flavor of that stuff is horrible. I like asparagus but this didn't taste good at all. Read More

Helpful

(18)

Angie Fuller

06/16/2006

Delicious! I used fresh asparagus (didn't steam first just threw it in) cut the butter down a little and cut down the amount of crumbs a little. I can see where canned asparagus wouldn't be good - I'll only make this recipe with fresh. Oh and I used more asparagus than what was called for. Read More

Helpful

(17)

Haley James

11/13/2005

Everyone at home LOVED this recipe! I used frozen asparagus which made the casserole more about the veggie and the soup and crust more of an accessory. I forgot the almonds because I was putting it together fast. That by the way is possibly my favorite part of this dish. It's so fast! It takes about two minutes to put the layers altogether and it only takes 20-30 minutes to cook! Delicious! I'm going to be making this again and again! Read More

Helpful

(14)

MollyBrook

04/02/2007

My dad is a big fan of this casserole. It's a snap to make too. I use butter flavored crackers (e.g. Ritz) in place of the saltines and a second can of asparagus. (Just the spears not the juice.) I find this gives the casserole a better ratio of veggies to starch. Read More

Helpful

(12)

Theresa

07/24/2003

This was excellent! I used fresh asparagus and steamed it first using chicken broth. Then I realized the only crackers I had on hand were Triscuts which turned out to be a good substitute. Eliminated the almonds and followed the recipe otherwise and it was fantastic thanks! Read More

Helpful

(9)

MSOTAKE

02/18/2003

I got plenty of raves about this recipe. Everyone loved it! If you decide to use fresh asparagus I recommend steaming it and cutting it into bite size pieces. I used fresh asparagus that I had blanched and frozen--it was too stringy. Today I am going to chop it first. Read More

Helpful

(9)

ashlie1969

03/23/2009

we loved it! Read More

Helpful

(9)

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Nutritional Information

Asparagus Casserole I

Servings Per Recipe: 8
Calories: 307.1

% Daily Value *

protein: 16 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 36 %

saturated fat: 56 %

cholesterol: 15 %

vitamin a iu: 16 %

niacin equivalents: 26 %

vitamin b6: 6 %

vitamin c: 14 %

folate: 19 %

calcium: 15 %

iron: 11 %

magnesium: 12 %

potassium: 6 %

sodium: 28 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Asparagus Casserole I

1 of 42

All Reviews

CANDACELR

12/23/2003

Helpful

(36)

Lori

02/18/2003

Helpful

(29)

ANUBISNI

07/24/2003

I would recommend not putting the juice from the canned asparagus into the liquid mixture the flavor of that stuff is horrible. I like asparagus but this didn't taste good at all.

Helpful

(18)

Angie Fuller

06/16/2006

Helpful

(17)

Haley James

11/13/2005

Helpful

(14)

MollyBrook

04/02/2007

Helpful

(12)

Theresa

07/24/2003

Helpful

(9)

MSOTAKE

02/18/2003

Helpful

(9)

ashlie1969

03/23/2009

we loved it!

Helpful

(9)

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Asparagus Casserole I

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Asparagus Casserole I

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (42)

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Most helpful critical review

All Reviews for Asparagus Casserole I

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Asparagus Casserole I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (42)

Most helpful positive review

Most helpful critical review

All Reviews for Asparagus Casserole I