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
- Prepare 2 cans of whole asparagus Spears drained.
- It's 1 can of cream of mushroom soup.
- You need 1 can (5 oz) of evaporated milk.
- You need 1 1/2 cups of shredded cheddar.
- You need 6 oz of can of French's Crispy Fried Onions.
Asparagus Casserole step by step
- Place drained Spears in a casserole dish.
- Mix soup and evaporated milk.
- Layer 1/2 cheese on top of asparagus then 1/2 of soup mixture then remainder of cheese and soup mixture on top.
- Cook for 25 minutes uncovered at 350 degrees f.
- Pour onions on top and cook for 8 minutes or until brown.
- Let cool and enjoy!!.
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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.
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