Asparagus Casserole

Rick Pottorf


This came from a Southern Lady that I have so much respect for. She's a fine cook from Jackson, Mississippi. This was served to me in Florida where I was station in the Navy. I had not tasted Asparagus until that time. I was only 21 at the time. This was a side dish that I could have made it the whole course and that would have been fine. I just could not get enough of it. I begged for the recipe. So here it is. It was done with canned Asparagus. I have never done it with fresh. Should work. But the flavor of canned Asparagus is really good. I used to can it when I could get it bulk.

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15 Min


55 Min




2 can(s)
asparagus drained
1 lg bag(s)
sharp cheddar cheese
saltine crackers
milk, whole
salt and pepper to taste
bread baking pan

Directions Step-By-Step

Preheat oven to 350 degrees
Layer crackers on bottom of Bread pan
Layer of Asparagus on top of crackers
Sprinkle layer of Cheese on top of Asparagus
Do this two more time to fill the bread pan
You can softly push down the layers as you go to make room.
Add one more layer of crackers on top
Slowly pour milk over the casserole up to the top of the last layer of crackers.
Line cookie sheet pan with foil in case for boil over and place Casserole on sheet and put it in the oven on the middle rack.
Cook for 55 min. until milk has cooked down and not runny or soupy . Should be gelled with the crackers.
Add a little more cheese on top just before pulling out of oven.

Let set and cool 5 or more mins. It will be too hot to eat right out of the oven.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy