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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (451g) Recipe makes 4 servings |
||
| Calories 593 | ||
| Calories from Fat 297 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.0g | 50% | |
| Saturated Fat 12.1g | 60% | |
| Monounsaturated Fat 13.5g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 1.3g | ||
| Cholesterol 98mg | 32% | |
| Sodium 2044mg | 85% | |
| Potassium 877mg | 25% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 5.5g | ||
| Protein 25.9g | 51% | |
Asparagus and Cheese Crock Pot Casserole
By: Lorac
Sep 12, 2002
A wonderful and easy side dish. You can substitute frozen, defrosted asparagus.
SERVES 4 -6
Ingredients
- 1 1/2 lbs fresh asparagus, trimmed
- 2 cups crushed saltine crackers
- 1/4 cup finely chopped onion
- 1 (10 3/4 ounce) can condensed cream of asparagus soup, undiluted
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- hot sauce
- 1/2 lb American cheese, cut into cubes
- 1/2 cup slivered almond
- 1 egg
Directions
1
Combine all ingredients and stir well.2
Cover and cook on HIGH 3 to 3-1/2 hours.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Casseroles
- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Torricus
On Mar 23, 2008
I wasn't crazy about this, although my dad absolutely loved it. I cut up the asparagus into 1-inch pieces as the other commenter recommended, and while I loved the nice soft asparagus, the bread sauce around it was a little too mushy for my liking. I like the idea, and will play around with this in the future!
From: Malriah
On Nov 3, 2002
I made this yesterday and it wasn't bad. When I make this again, I will cut back on the cracker crumbs. Instead of having a thick asparagus flavored sauce, I had cracker flavored asparagus. I actually had to add water to it because it was TOO thick. Next time, I will probably have to cut up the asparagus into 1 inch pieces so they fit better in the crock. Also, I had to cook it in low instead of high, but that is probably a difference in crockpots. I think this is a great base recipe that I just need to tweak to suit my personal tastes. Thanks!
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