A creamy and rich Asparagus Casserole with fresh asparagus and a crunchy fried onion topping is the perfect spring casserole and would be a great addition to your Easter menu.
Learn how to make Asparagus Casserole.
Asparagus casserole recipes can be used to make some delicious side dishes or main vegetarian dishes using either fresh asparagus but equally using canned or frozen.
Ingredients of Asparagus Casserole
- You need 2 of family sized cans of cream of mushroom soup condensed.
- You need 2 bundles of fresh asparagus.
- Prepare 2 containers of portabella mushrooms.
- You need 1 can (12 oz) of evaporated milk.
- It's of Fried onion crisps.
Asparagus Casserole step by step
- If you used condensed soup then use evaporated milk. If soup is NOT condensed do NOT use evaporated milk..
- Rinse mushrooms and asparagus and slice. Asparagus cut bottom ends off and cut stalks in half length. Slice mushrooms. Layers them until all are in casserole dish..
- Pour cream of mushroom soup and evaporated milk into a bowl and mix together. Then pour mixture over asparagus and mushrooms. Cover with tinfoil and cool at 350° until asparagus is slightly al dente..
- To serve sprinkle with fried onions...side note the soup if you made the mixture too thin is a great base for gravy..
Everything I read lately, from blogs to magazine. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Growing up, my mom made asparagus casserole using a recipe from an old church cookbook.
Get Latest Recipe : HOME
