Crumb-Topped Asparagus Casserole Recipe
Crumb-Topped Asparagus Casserole Recipe photo by Taste of Home

Crumb-Topped Asparagus Casserole Recipe

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We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings


  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1/2 cup heavy whipping cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Heinz 57 steak sauce
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2-1/2 cups crushed seasoned stuffing
  • 5 tablespoons butter, melted

Nutritional Facts

1 serving (3/4 cup) equals 383 calories, 30 g fat (13 g saturated fat), 62 mg cholesterol, 803 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.


  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11-in. x 7-in. baking dish; set aside.
  2. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
  3. In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.
Originally published as Crumb-Topped Asparagus Casserole in Country April/May 2007, p49

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Reviewed Dec. 19, 2011

"sorry, but I would never use this recipe, way too much fat, and salt."

Reviewed May. 6, 2010

"Not totally thrilled. Tasted more bland than expected."

Reviewed Apr. 21, 2010

"Crumb topped asparagus casserole is one my family loves and makes whenever we have all the ingredients. I don't eat it, as asparagus does not like me, but my kids eat it every chance they get, as it does not harm them at all. It's a keeper and going in my recipe box."

Reviewed Apr. 19, 2010

"I haven't made this but I think you could lighten this by adding celery and using 1 cup of sour cream or plain low-fat yogurt. Then you could do away with the soup, whipping cream and mayo."

Reviewed Apr. 19, 2010

"I haven't made this yet but it sounds delicious. The only problem I see is the nutrition information. Does anyone have any great ideas for lightening it? Would you use half and half and milk or just take out the whipping cream all together and use only soup?"

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