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pair of hands placing a baked asparagus casserole onto a grey surface
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5 from 2 votes

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.
Course Side dishes
Cuisine American, Southern
Cook Time 30 minutes
Resting time 15 minutes
Calories 64kcal
Author Lisa B.


  • 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


  • 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.


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.


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