Asparagus Casserole

READY IN: 40mins
Recipe by BeachGirl

A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!

Top Review by Derf2440

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.

Ingredients Nutrition

  • 2 bunches fresh asparagus or 2 (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)


  1. Drop fresh asparagus into boiling water.
  2. As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
  3. Drain.
  4. Mix soup and milk together.
  5. Place asparagus in 9x13x2-inch casserole.
  6. Top with sliced eggs.
  7. Sprinkle with crackers; sprinkle with cheese.
  8. Pour soup mixture over casserole.
  9. Bake at 350 degrees until hot, just bubbling and cheese is melted.
  10. 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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