Creamy Asparagus Casserole Recipe

5 1 1
Publisher Photo

Creamy Asparagus Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

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

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 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Asparagus Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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"

Loading Image