Ritz-Cracker Asparagus Casserole

"A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!"
 
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Ready In:
40mins
Ingredients:
8
Yields:
1 9x13x2 casserole
Serves:
12
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ingredients

  • 2 bunches fresh asparagus or (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)
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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

  1. 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.
     
  2. Very tasty and rich in flavor. I used frozen asparagus because fresh was not available. Worked well but was a little soft for my taste. Think it will also be great with broccoli. I will try that next.
     
  3. 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!
     
  4. My family and I loved this. I made it for Thanksgiving. They requested it for Christmas. It's a very nice alternative to the traditional green bean casserole.
     
  5. What a super easy recipe. I too cut the recipe in half as it was just my husband and I. I had been looking for a new recipe for asparagus and this one will be a keeper! A really nice change from the usual vegetable side dish. Thanks.
     
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Tweaks

  1. I cut boiled eggs back to 2 instead of 4. Really good
     
  2. Cut boiled eggs to 2 instead of 4. Perfect
     
  3. 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!
     
  4. 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

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,
 
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