Asparagus Casserole

Asparagus Casserole

Submitted by Joan D. Teal, Southern Illinois Electric Cooperative
Servings 8


  • 2 cups fresh asparagus or 2 cans, cut into pieces
  • 4 eggs hardboiled and chopped
  • 1 can cream of mushroom soup
  • 1/4 can milk using soup can
  • 1 cup American or Velveeta cheese cubed
  • 3/4 cup buttery crackers crushed


  • Preheat oven to 350 F.
  • If using fresh asparagus, bring a pot of water to a boil and blanch the asparagus by adding them to the water for 10 minutes and then placing them into an ice bath. Drain well.
  • In a microwave safe bowl, add soup, milk (measured up to 1/4 of the soup can) and cheese, and microwave until cheese is melted. Fold in the asparagus and eggs.
  • Pour into a buttered 8X8-inch baking dish. Top with cracker crumbs.
  • Bake for 25-35 minutes.