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Creamy Asparagus Casserole Recipe

Unlike most kids, my son doesn't consider asparagus "yucky". He loves it...especially in this dish. Whenever I serve this creamy combination, there's never any left.—Teresa Kachermeyer, Frederick, Maryland

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Creamy Asparagus Casserole Recipe

Prep: 10 min. Bake: 35 min.

Yield: 6-8 Servings

10 35 45

Ingredients

1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/2 cup milk
1 package (9 ounces) frozen cut green beans, thawed
1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
2 cups cubed day-old bread
2 tablespoons sliced almonds
2 tablespoons butter, melted

Directions

In a large bowl, combine soup and milk. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 104 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 289 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Creamy Asparagus Casserole in Taste of Home April/May 1998, p14

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(1-1) of 1 reviews

Reviewed on Apr. 11, 2008 by wanbli2

I prepared this dish omitting the Green Beans and adding 1/2 cup of Sour Cream. Also since my family members are Garlic lovers I added 1/4 tsp Granulated to the Bread topping. This was a really big hit. E.F. Ionia, Iowa PS thanks