Asparagus Casserole
Asparagus casserole is a traditional Southern side dish. Fresh asparagus is combined with cream of mushroom soup, crackers and cheddar cheese, then baked until bubbly.
Servings 8 people
Calories 64kcal
Ingredients
- 2 bunches fresh asparagus trimmed
- 10 ounce can cream of mushroom soup
- 1 ½ cups crushed saltine crackers (about 24 whole crackers)
- 1 cup grated sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 x 2-inch casserole dish. Arrange the asparagus in a single layer on the bottom of the dish.
- Pour the cream of mushroom soup into a small saucepan. Fill the empty can with water or broth. Pour the water into the saucepan and heat the soup until it is bubbly.
- Sprinkle the crushed saltines over the asparagus spears.
- Pour the hot soup over the crackers. Carefully stir the crackers and soup until the crackers are coated.
- Sprinkle the sharp cheddar cheese over the top of the soup.
- Bake for 30 minutes until the casserole is bubbly and the asparagus is tender.
- Allow the casserole to rest for 10-15 minutes before serving.
Video
Notes
Leftover asparagus casserole should be cooled before transferring or storing in a sealed container in the refrigerator. Leftovers should be consumed within four days. This casserole can not be frozen. I also don’t recommend assembling the uncooked casserole more than an hour in advance.
Nutrition
Serving: 1serving | Calories: 64kcal | Carbohydrates: 3.8g | Protein: 4.1g | Fat: 3.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11.1mg | Sodium: 261.4mg | Potassium: 150.3mg | Fiber: 0.8g | Sugar: 1.8g
