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.
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.
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!
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.
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.
Oh no, Beth! What did you expect this dish to taste like, if it contains TWO bunches asparagus and FOUR hardboiled eggs? Lemon meringue?? BeachGirl, this was a lovely side dish. We love asparagus, and I used 2 bunches green asparagus (cost me a fortune, LOL!) I used a local (SA) type cheesy cracker. We really loved it -- a comforting side dish which I served with plain fried prawns (large shrimp). Thank you!!
YUK! I made the recipe as stated and it tasted like asparagus and eggs. We didn't like it at all. It is not near enough liquid. I will not make again.
Very good. I think I'll add another can of asparagus next time, though. I did not add the Italian seasoning, and not much salt and pepper at all. We really enjoyed it. Thanks.
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!
This is just like my mother made before canned mushroom soup. She would make a white sauce. Anyway it is great.