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Crumb-Topped Asparagus Casserole

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


  • 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 shredded cheddar cheese
  • 2-1/2 cups crushed seasoned stuffing
  • 5 tablespoons butter, melted


  • 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 11x7-in. baking dish; set aside.
  • In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
  • In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts
3/4 cup: 383 calories, 30g fat (13g saturated fat), 62mg cholesterol, 803mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 8g protein.

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  • canyonchic
    Mar 27, 2013

    No comment left

  • raceywlf
    Dec 19, 2011

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

  • JessT2003
    Jan 26, 2011

    No comment left

  • winnafrog3
    May 13, 2010

    No comment left

  • Papa H
    May 6, 2010

    Not totally thrilled. Tasted more bland than expected.

  • tkarinas
    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.

  • Atinab46
    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.

  • mblazek
    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?