Asparagus Casserole

HOMEMADE

bunches fresh asparagus, trimmed

2

1

(10 ounce can) cream of mushroom soup

cups crushed saltine crackers

cup grated sharp cheddar cheese

Salt and pepper to taste

Top 8

recipes with persimmon

INGREDIENTS

1/2

1

1

1

Lightly coat a 9 x 13 x 2-inch casserole dish with cooking spray, then place the asparagus in a single layer at the bottom of the dish.

Layer the asparagus

2

Arrange the saltines over the asparagus spears.

Top with saltines

3

Combine the soup with one can of water. Heat the soup over medium heat, then pour the hot soup over the crackers and asparagus. Gently stir the crackers until they are coated with the soup.

Cover with soup

4

Cover the top of the casserole with a layer of cheese.

Sprinkle with cheese

5

Preheat the oven to 350 degrees F. Bake for 30 minutes until the soup starts to bubble  and the asparagus is tender. Give the casserole 10-15 minutes to set before serving.

Bake

Nutrition Info

Yield

8 people

calories

64 kcal per serving

Time

30 minutes

FAT

3.8 g per serving

More stories

Marinated Asparagus

Southern Potato Salad

Broccoli Salad with Cranberries

Squash Summer Succotash

Follow