Old-Fashioned Asparagus Casserole is a creamy asparagus casserole with fresh asparagus and cream of mushroom soup. With only five ingredients, this easy casserole is the perfect summer side dish.
Old Fashioned Asparagus Casserole
I’m on day 40 of asparagus season. Yes, you read that correctly. My asparagus patch has been producing every single day for over a month.
I absolutely love asparagus but my husband is really over it by now.
It’s time to change it up from my go-to recipes, like perfect microwave asparagus.
That’s why, I was super excited when I found an asparagus casserole that can use fresh asparagus in my new cookbook called What’s Cooking Teach? Thanks Mom for the new cookbook.
Want to know a little secret? I ate the leftovers over a baked potato, and it was amazing!
Asparagus Casserole With Fresh Asparagus
This easy asparagus casserole is as old fashioned as it gets since it has a can of cream of mushroom soup in it.
I actually modified the recipe a bit because it called for canned asparagus. Yikes, I just can’t do the mushy texture of canned asparagus. Instead, I boiled my chopped asparagus for a few minutes in salted water, and then followed the recipe.
I made another small modification by leaving out hard-boiled eggs. They would be great in this casserole, but I just didn’t have the time or energy to go through the process of hard boiling them. If you would like to add them, go ahead and add three chopped hard boiled eggs to this chopped asparagus casserole recipe.
Chopped Asparagus Casserole Ingredient List
What do I need to make chopped asparagus casserole?
Asparagus: Fresh asparagus is best. Break or cut it into bite-sized pieces. Canned asparagus works too; be sure to drain well.
Cream of Mushroom Soup: It’s not an old fashioned casserole without a cream soup. Cream of celery or cream of chicken soup will work too.
Shredded Cheddar Cheese: Feel free to substitute whatever shredded cheese you prefer. Grating your own makes a a stringier, meltier casserole, but I often use the pre-shredded cheese to save time.
Crushed Crackers: I prefer a butter cracker, like Ritz, but any type will work.
Butter: Melt the butter (or margarine) to pour right over top!
How to Make Asparagus Casserole using Fresh Asparagus
- Wash and break fresh asparagus into bite-sized pieces.
- Boil in salted water for 4 minutes; drain well.
- In a bowl, combine drained, cooked asparagus and cream of mushroom soup.
- Pour into a 2 quart baking dish that has been sprayed with nonstick cooking spray.
- Sprinkle shredded cheddar cheese over top the asparagus mixture.
- Crush butter crackers and sprinkle over top. Pour melted butter over the entire old fashioned asparagus casserole.
- Bake in a preheated oven until hot and bubbly.
For the full ingredient amounts and recipe steps for easy asparagus casserole with fresh asparagus, scroll to the recipe card at the bottom of this post.
Fresh Asparagus Recipes
Air Fried Parmesan Crusted Asparagus
Microwave Asparagus with Olive Oil
Notes About Easy Asparagus Casserole
- This is a fresh asparagus casserole; however, canned asparagus could be used. Be sure to drain well and then proceed with the rest of the recipe steps.
- Do not overcook the asparagus when boiling unless you like a really mushy asparagus casserole. I prefer my asparagus to have a little bite to it. If you do not, go ahead and boil it longer.
- Try substituting in a different flavor of cream soup for a new spin on this asparagus casserole with cream of mushroom soup recipe.
- Substitute margarine for butter, if needed.
- Any type of shredded cheese and any type of crushed crackers will work in this easy asparagus casserole recipe
- Serve along side Grilled Pork Steak and Cucumbers and Onions for the perfect summer meal!
- Check out our Amazon Store for our favorite pantry and kitchen items.
Old Fashioned Casserole with Garden Vegetables
You cannot go wrong with a casserole featuring your favorite garden vegetables. Here are a few of our favorites.
Yellow Squash Casserole (no crackers)
Old Fashioned Asparagus Casserole - An Asparagus Casserole With Fresh Asparagus
Ingredients
- 1 pound fresh asparagus
- 10.75 ounces cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 sleeve crushed butter crackers (Ritz)
- 1/4 cup melted butter
Instructions
- Preheat oven to 350 degrees F. Spray a 2 quart (or 8 x 8 inch) baking dish with nonstick cooking spray.
- Wash asparagus. Break into bite sized pieces.
- Boil in salted water for 4 minutes; drain well.
- Combine cooked and drained asparagus with cream of mushroom soup. Pour into prepared baking dish.
- Sprinkle shredded cheese over top.
- Top with crushed crackers.
- Pour butter over top the entire casserole.
- Bake in preheated oven for 15 to 20 minutes or until bubbly and hot.
Notes
- This is a fresh asparagus casserole; however, canned asparagus could be used. Be sure to drain well and then proceed with the rest of the recipe steps.
- Do not overcook the asparagus when boiling unless you like a really mushy asparagus casserole. I prefer my asparagus to have a little bite to it. If you do not, go ahead and boil it longer.
- Try substituting in a different flavor of cream soup for a new spin on this asparagus casserole with cream of mushroom soup recipe.
- Substitute margarine for butter, if needed.
- Any type of shredded cheese and any type of crushed crackers will work in this easy asparagus casserole recipe
- Serve along side Grilled Pork Steak and Cucumbers and Onions for the perfect summer meal!
Linking up to Weekend Potluck.
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