Creamy Asparagus Casserole Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

3/4 cup: 104 calories, 6g fat (2g saturated fat), 10mg cholesterol, 289mg sodium, 11g carbohydrate (3g sugars, 3g fiber), 4g protein.


  1. 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.
Originally published as Creamy Asparagus Casserole in Taste of Home April/May 1998, p14

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wanbli2 User ID: 3027904 202640
Reviewed Apr. 11, 2008

"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"

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