Asparagus Casserole - Recipe

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ASPARAGUS CASSEROLE
2 (10 oz. ea.) cans asparagus, drained well 1 (10 oz.) can Campbell's cream of mushroom soup 1/2 cup (1 stick) butter (no substitutions) 1 sleeve Ritz crackers (or 1 pkg. Waverly crackers) 1 (8 oz.) pkg. Kraft shredded cheddar cheese Place the two cans of the drained asparagus on the bottom of a casserole dish. Spread the Cream of Mushroom Soup across the asparagus. Then sprinkle the Shredded Cheddar Cheese across the asparagus. Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz or Waverly crackers and add to the melted butter, mixing well. Cover the casserole with the crumbled cracker mixture. Bake in a 350°F degree oven for 25-30 minutes or until the cracker topping is golden brown. Submitted by: Laura Barnes

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Asparagus Casserole

· Nov 25 · #13985

Angel says:

Sounds good... think I'll try this for Thanksgiving!

· Dec 27 · #21144

Mandy (Alabama) replies:

I made this recipe on Thanksgiving. It was delicious!

· Dec 4 · #15552

Gigi says:

I use this basic recipe but add two eggs, 1/2 chopped onion and 1 cup mayonaise. It's a makes a delicious casserole that's a little different from the same ole same ole.

· Jan 15 · #24465

Markeila says:

yes I cook this too but with eggs and sweet peas with it, all mixed together with the crackers on top.

· Aug 18 · #43268

Ashley (Louisiana) says:

This recipe is VERY good!

· Nov 24 · #52384

Kris (Mississippi) says:

I did this recipe by mistake... just throwing things together to on a whim. Only thing I added different was some sour cream and it was g-o-o-d GOOD!!!

· Nov 25 · #52687

Dunelady (Indiana) says:

Made this exact recipe before to try it out. It was so good, I am serving it today for Thanksgiving.

· Nov 26 · #52754

Pat (Delaware) says:

I tried this recipe yesterday for Thanksgiving and it was GREAT. The crackers on top were a big hit. My brother would never touch asparagus, and now he likes it, if prepared this way. :-)

· Nov 29 · #53088

Jenny (Virginia) says:

I made this for Thanksgiving and it came out great! The family loved it! It was so tasty! I will be making this all year!

· Mar 31 · #65319

Misty... (United States) says:

My 10 year old daughter made this recipe. We added boiled eggs. It was delicious!!! And a simple recipe for her to start out with as well.

· Dec 23 · #88876

Lucy (Missouri) says:

I use a similar version of this recipe but add a light layer of chopped fresh onion and then a half pound of crumbled cooked bacon on top of the asparagus before covering with the Mushroom soup!

· May 29 · #101699

M. Wilson (Colorado) says:

Used this recipe with fresh cooked asparagus and it was wonderful. Great reviews from the family!!!

· Aug 16 · #107145

Debbi (Ohio) says:

I made this tonight with pork chops and apples. I forgot to buy the mushroom soup so I used cream of broccoli instead. It was really good and will be making several holiday appearances in years to come!!!!

· Oct 4 · #110434

Lacey (Georgia) says:

I like to use Velveeta Cheese instead of Cheddar cheese. It makes the casserole a lot more creamer.

· Nov 22 · #114398

Sheila (Florida) says:

This is a great recipe however, we do it a little different. We layer crust, then asparagus, some peas, cream of mushroom soup, sliced hard boiled eggs, shredded cheddar cheese and then top with more crust. Yummy!

· Jun 29 · #127498

Uncle Gar (Florida) says:

My variation on asparagus casserole is to use Chicken-in-a Biscuit crackers (crushed up), sliced canned mushrooms, Green Giant asparagus, and use the juice from the mushrooms to thin out the cream of chicken soup. Alternate layers of cracker (on the bottom), asparagus, mushrooms, soup layer more crushed crackers, etc. Bake @ 350°F for 30 minutes or until warm and bubbly.
MUST use the Chic in a biscuit crackers, though.
I love this stuff every Thanksgiving.

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