Teresa G.


This casserole has been on the table for every holiday dinner at my parents' house, and my own, for as long as I can remember. I'm giving the proportions for the smaller size, but you'll need to double it and use a four quart casserole or a 9"x13" pan for a larger crowd. It's not gourmet, it's just good.

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30 Min
1 Hr


2 can(s)
cream of mushroom soup, stirred in can
3 can(s)
asparagus pieces, drained
4 large
hard boiled eggs, peeled
8 oz
extra sharp cheddar cheese (or more), shredded
3/4 pkg
seasoned croutons


1Preheat oven to 375 degrees Fahrenheit and place oven rack in middle position.

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2Prep and assemble all ingredients.

3Lightly butter (or spray with cooking oil spray) a 2 quart casserole. (NOTE: Since casserole dishes come in a variety of shapes and depths these days, these directions are for 2 layers, however it can easily be converted to 3 layers.)

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4Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)

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5Evenly distribute 1 1/2 cans of drained asparagus in dish.

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6Place slices of 2 hard boiled eggs evenly over the asparagus.

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7Carefully, so as not to disturb the yolks too much, spread 1 1/2 cans of soup over the egg layer.

8Sprinkle with half of the shredded cheese.

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9Repeat layers of asparagus, eggs, soup and cheese.

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10Place the casserole dish on a rimmed cookie sheet and bake at 375 degrees F for 45 minutes; remove from oven, top with croutons, return to oven and continue to bake for another 10-15 minutes or until beginning to bubble close to the middle. (Cover lightly with aluminum foil if croutons begin to get too brown.)

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11Remove from oven and let cool for 10 minutes before serving.

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12Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Soy Free
Other Tag: Heirloom