Ritz-Cracker Asparagus Casserole
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 9x13x2 casserole
- Serves:
- 12
ingredients
- 2 bunches fresh asparagus or (15 ounce) cans asparagus, drained
- 4 hard-boiled eggs, peeled & thinly sliced
- 1⁄3 cup butter flavored cracker, crushed (I use Ritz)
- 1 cup shredded sharp cheddar cheese
- 1⁄2 can cream of mushroom soup, undiluted
- 1⁄4 cup milk
- salt and pepper, to taste
- 1⁄4 teaspoon italian seasoning (optional)
directions
- Drop fresh asparagus into boiling water.
- As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
- Drain.
- Mix soup and milk together.
- Place asparagus in 9x13x2-inch casserole.
- Top with sliced eggs.
- Sprinkle with crackers; sprinkle with cheese.
- Pour soup mixture over casserole.
- Bake at 350 degrees until hot, just bubbling and cheese is melted.
- 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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Reviews
-
Very nummmy casserole BeachGirl!! I had to cut the recipe in half and there was still an abundance for two with left overs for tomorrow. With the cheese,eggs & mushroom soup it was quite rich. I sprinkled a little more cheese over the mushroom soup, will make this the next time we have company, thanks for sharing.
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I made this for Thanksgiving Day. What a hit with everyone. I made a few changes. I sauteed the asparagus in butter with garlic. Then I used the drippings to mix with the soup instead of milk. I also used cheese its in the place of the butter flavored crackers. I've already had request to make this again. Thanks!
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Tweaks
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I made this for Easter and everyone liked it. I used condensed cheddar cheese soup instead of the cream of mushroom and ended up using the whole can and a 1/2 C milk. It just didn't seem like enough liquid and I am glad I did use it all. I didn't use the Italian seasoning. The asparagus came out perfect. The comment was made that we will have to make this dish a regular part of our Easter dinner. Thanks!
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I made this for Thanksgiving Day. What a hit with everyone. I made a few changes. I sauteed the asparagus in butter with garlic. Then I used the drippings to mix with the soup instead of milk. I also used cheese its in the place of the butter flavored crackers. I've already had request to make this again. Thanks!
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,