Rating: 3.95 stars
43 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 7

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  • In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.

  • Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

Nutrition Facts

471 calories; protein 14.1g; carbohydrates 42.4g; fat 27.6g; cholesterol 107.9mg; sodium 1575.1mg. Full Nutrition
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Reviews (44)

Most helpful positive review

Rating: 5 stars
11/01/2007
My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and save juice 2. mix asparagus juice w/ cream of mushroom soup 3. chop boiled eggs very finely and add to soup & juice 4. crush a sleeve of saltine or butter crackers and use as a "crust" 5. lay asparagus over crackers 6. pour soup & egg mixture over asparagus 7. top w/ cheese then bake. It looks pretty out of the oven is awkward to serve BUT always taste delicious! Read More
(42)

Most helpful critical review

Rating: 1 stars
11/14/2003
Asparagus is my favorite but I have to agree with Stacey expensive and not so good. Read More
(8)
43 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 7
Rating: 5 stars
10/31/2007
My mother made this by memory every Holiday my entire life - she is gone now and I've never actually seen this in print. What she did differently might be of some help 1. drain asparagus and save juice 2. mix asparagus juice w/ cream of mushroom soup 3. chop boiled eggs very finely and add to soup & juice 4. crush a sleeve of saltine or butter crackers and use as a "crust" 5. lay asparagus over crackers 6. pour soup & egg mixture over asparagus 7. top w/ cheese then bake. It looks pretty out of the oven is awkward to serve BUT always taste delicious! Read More
(42)
Rating: 5 stars
11/14/2003
I had forgotten how much I love asparagus! This resipe was great. I substituted stovetop for the crackers just sprinkling them on and cream of chicken for the cream of mushroom soup. It tured out wonderful just the same. Thank you for the recipe.:) Read More
(25)
Rating: 4 stars
11/14/2003
I have made this casserole twice now and I think the flavors are very good. The recipe as-is however is quite soupy at the end of baking. I cut down the cream of mushroom soup to about 1 1/2 cans and it turns out to be perfect. Read More
(19)
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Rating: 5 stars
07/24/2003
I changed the recipe a tiny bit by steaming fresh asparagus instead of using the canned asparagus. Overall this is an awesome recipe and all the flavors just came together! Read More
(12)
Rating: 5 stars
11/17/2010
This has been a favorite in our family for years. However we use a 9x13 casserole dish and enough hard boiled eggs to cover both layers of asparagus/cream of mushroom/shredded cheese. We also use Durkee fried onions instead of crackers. The top layer of fried onion is not put on until the last five minutes of cook time so they come out crunchy but not burned. The whole family loves this casserole! Read More
(12)
Rating: 5 stars
11/14/2003
Great recipe!!!! I left the boiled eggs out since my son does not like them and it was still excellent. Will definitely be using this recipe again. My husband said this was a keeper! Read More
(9)
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Rating: 5 stars
01/03/2011
Only used 2 cans of asparagus and a 1 1/2 qt. casserole dish. Otherwise did not change anything. Took to Dinner on the Grounds at church and everyone dug in. Next time I may add a little cayenne pepper and black pepper. Definitely will make again!!! Read More
(9)
Rating: 1 stars
11/14/2003
Asparagus is my favorite but I have to agree with Stacey expensive and not so good. Read More
(8)
Rating: 5 stars
11/14/2003
I first had this at a friends house and she said the recipe was on this sight. Last Sunday was the second time for me to make this when I had guests for dinner and both times everyone wanted the recipe. Asparagus is a vegetable that is often forgotten but this is really good for a change. The asparagus are a little more expensive than other vegetables but it is well worth it. I have found that asparagus tips seem to more tender. Read More
(6)