Asparagus Casserole

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“A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!”
READY IN:
40mins
SERVES:
12
YIELD:
1 9x13x2 casserole
UNITS:
US

Ingredients Nutrition

  • 2 bunches fresh asparagus or 2 (15 ounce) cans asparagus, drained
  • 4 hard-boiled eggs, peeled & thinly sliced
  • 13 cup butter flavored cracker, crushed (I use Ritz)
  • 1 cup shredded sharp cheddar cheese
  • 12 can cream of mushroom soup, undiluted
  • 14 cup milk
  • salt and pepper, to taste
  • 14 teaspoon italian seasoning (optional)

Directions

  1. Drop fresh asparagus into boiling water.
  2. As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
  3. Drain.
  4. Mix soup and milk together.
  5. Place asparagus in 9x13x2-inch casserole.
  6. Top with sliced eggs.
  7. Sprinkle with crackers; sprinkle with cheese.
  8. Pour soup mixture over casserole.
  9. Bake at 350 degrees until hot, just bubbling and cheese is melted.
  10. NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.

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