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Crumb-Topped Asparagus Casserole Recipe

Crumb-Topped Asparagus Casserole Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Crumb-Topped Asparagus Casserole

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MY REVIEW
raceywlf
Reviewed Dec. 19, 2011

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

MY REVIEW
Papa H
Reviewed May. 6, 2010

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

MY REVIEW
tkarinas
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."

MY REVIEW
Atinab46
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."

MY REVIEW
mblazek
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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