Asparagus Casserole Recipe #58247
A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!
by BeachGirl
40 min | 15 min prep
SERVES 12 , 1 9x13x2 casserole
- 2 bunches fresh asparagus or 2 (15 ounce) cans asparagus, drained
- 4 hard-boiled eggs, peeled & thinly sliced
- 1/3 cup butter flavored cracker, crushed (I use Ritz)
- 1 cup shredded sharp cheddar cheese
- 1/2 can cream of mushroom soup, undiluted
- 1/4 cup milk
- salt and pepper, to taste
- 1/4 teaspoon italian seasoning (optional)
- Drop fresh asparagus into boiling water.
- As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
- Drain.
- Mix soup and milk together.
- Place asparagus in 9x13x2-inch casserole.
- Top with sliced eggs.
- Sprinkle with crackers; sprinkle with cheese.
- Pour soup mixture over casserole.
- Bake at 350 degrees until hot, just bubbling and cheese is melted.
- 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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5 stars