ok, I have made it differently all the time. I picked this one as for starters a bit easier than all the times before!! :) I didn't have the Ritz crackers (used saltines). I put the crackers in a Ziploc baggie and crunched them. (side note. when I am doing deviled eggs, I make the mixture in the baggie and snip a part of the corner and squeeze into the egg...talk about easy and looking pretty professional...) anyhow this was a very good recipe which I have now saved. Merry Christmas to you and your family and HAPPY NEW YEAR!

My version uses "Chicken-in-a-biscuit" crackers crumbled up, and Campbell's Cream of Chicken Mushroom soup, and a can of Mushrooms, along w/the asparagus. I save the juice from the mushroom can to thin the chicken soup a bit, and add the mushrooms in layers with the asparagus and crackers. Bake as above. Divine!!

Before I read Uncle Gar's comment about using the chicken in the biscuit cracker I was wondering how that would taste because I saw them in the pantry while pulling out the Ritz. I did not use them however on my first try, I just found this recipe online today. I liked it, my sons who usually like opposite things from each other, what that means is if one loves it the other does not, they rarely like the same things. Neither really liked it or hated it but I know what to do to fix that. One is a true foodie, and I am not an excellent cook but I know how to fool him. I will lesson the amount of cheese and soup and amp up the asparagus flavor with the suggestions I found in this comment section. Both my sons like the taste of fresh veggies the foodie will ask me to cook greens. The only vegetable casserole I do is one they do like which is broccoli rice and cheese casserole. I usually never add cheese to or do veggies in a casserole, I just wanted to do something different. The foodie said it was too much stuff in it which means it covered up the asparagus taste too much. I will make it again in a couple of months with the chicken in the biscuit crackers, swiss or parmesan cheese, leave in some of the asparagus juice mixed with less of the soup. But I believe my husband will like it as is he is out of town and has not tasted it. Thanks. this recipe is a keeper just have to reduce the amount of cheese and soup.

I make a similar version but I use the juice from the asparagus in with the cream of chicken/mushroom soup to give the casserole a more asparagus flavor. It is really good. I have made my own white sauce using the asparagus juice to thin it out some..it is really good that way also but take more time and effort.

Great recipe!

Secret to this recipe is to save 1/2 cup or more of the water the asparagus is canned in and add to cream of mushroom and stir. Really enhances the flavor. I also add fresh mushrooms. As bad as it sounds, Velveeta works with this as well. Been making this recipe for years.

It was my 1st time making this. I used fresh asparagus. I was a bit concerned about the cream of mushrooms since the I don't like mushrooms but it tasted really good. It was a hit at my yearly get together with my closes Friendsgiving Dinner. Everyone loved it! Will for sure be making it again.

I made this recipe regularly more than 50 years ago, when I was a new bride. I lost the recipe and have been looking for it for years. I am so happy to find it here. Fifty years ago, we had no concerns about butter; I will be using something different when I prepare this soon.

I used one can asparagus and another can of small baby English peas instead of a second can of asparagus. It was yummy. I drained the peas just like the can of asparagus. Every thing else was the same. If your budget is tight... try the peas!

Awesome! Read reviews & added sautéed onions to top of asparagus, mixed soup w/1/2 can asparagus juice, then layered rest of recipe. Better each time reheated. Great reviews @ dinner! Next time will try other suggestions.

Looked for a recipe that was quick and different for canned asparagus, this is it! I used all the ingredients, except substituted grated parmesan cheese over the cheddar. I didn't have cheddar, so I had a bag of grated parmesan. My wife really liked it and I second it. The Ritz cracker crust sets it off, worth a try!

Use this frequently and has never failed to be delicious!

Make a simple Cheddar cheese sauce, using a flour-butter roux, the juice of the canned asparagus, black pepper and shredded extra sharp Cheddar. Pour over asparagus in buttered, shallow dish. Bake or broil until browned.

My mother used to make this recipe similar to the way Lynn Leslie did. She made a rue then added Velveeta to make a thick sauce. Then mixed together the rue, asparagus and crumbled egg whites before pouring into the casserole dish and adding the cracker topping. Since she has passed it is now a dish I make at Thanksgiving as reminder that she is still with us.

Have made as written. Great recipe... Easy and quick. What more would you want!