Asparagus Casserole

Submitted by GrandmaIsCooking

"--Adopted Recipe--"

 

• Ready In: 45mins
• Ingredients: 5
• Serves: 6-8

ingredients

• 2 cups asparagus, fresh, cut in 2-inch lengths
• 1 (10 3/4 ounce) can cream of mushroom soup
• 4 ounces mushrooms, sliced
• 2 cups cheddar cheese, grated
• 1 (2 7/8 ounce) can French fried onion rings

directions

1. Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
2. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese.
3. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
4. Serve hot.

Reviews

[Bergy]

I was in a hurry and wanted something a bit saucy so made this casserole. MMmmmGood as Campbells would say. I wanted to keep the asparagus as crisp as possible so I heated the soup before putting in with the asparagus. Baked at 350 for 15 minutes and it came out wonderful crunchy & the asparagus were still in good shape Thanks recipezaar

 

[LJ S3213]

absolutely fabulous, received high praise from family members. Very easy to prepare.

 

[Julie R.]

I was prepared for this to be gross, but it was my favorite Thanksgiving side dish! Made just a few changes: I doubled the mushrooms (good call) and used only about 1 cup cheddar and then 1/2 cup really good Parmesan. I also doubled the French fried onions and crushed half up in the mushroom soup before layering and put the rest on top as instructed. I was worried the changes I made would make it too salty since folks already thought it was too salty, but for me it was totally perfect! The asparagus was soft like I like it and the mushrooms were delicious.

 

[Marissa M.]

This was just ok. It was too salty. If I made it again which, I don't know if I would, I would add a couple tbsp of cream cheese to cut the salt and thicken it up. It was a little runny.

 

[Larry H.]

Love this recipe ... an adaptable riff on your traditional green bean casserole. I made this upscale variation. Used halved morel mushrooms for the shrooms - twas the season. Used Amy's Mushroom Bisque with Porcini for the soup - since I was already going upscale with those shrooms. Substituted mild raclette for the cheddar - not wanting the morels to be overwhelmed. Lined up the asparagus spears trimmed to 8", all in the same direction (both layers) in an 8x8" baking dish, instead of cutting into 2" pieces - for elegance's sake. Enjoyed!!