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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 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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  • 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.

  • 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.

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

Nutrition Facts

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
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Reviews (42)

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Most helpful positive review

Rating: 5 stars
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
(36)

Most helpful critical review

Rating: 2 stars
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
(18)
53 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
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
(36)
Rating: 5 stars
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
(29)
Rating: 2 stars
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
(18)
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Rating: 5 stars
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
(17)
Rating: 5 stars
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
(14)
Rating: 5 stars
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
(12)
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Rating: 5 stars
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
(9)
Rating: 5 stars
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
(9)
Rating: 5 stars
03/23/2009
we loved it! Read More
(9)
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