Old Fashioned Asparagus Casserole - An Asparagus Casserole With Fresh Asparagus
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.
Servings: 8 servings
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!