Real Recipes From Real Home Cooks ®

asparagus casserole

(2 ratings)
Recipe by
Rick Pottorf
Ozawkie, KS

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.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For asparagus casserole

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

How To Make asparagus casserole

  • 1
    Preheat oven to 350 degrees
  • 2
    Layer crackers on bottom of Bread pan
  • 3
    Layer of Asparagus on top of crackers
  • 4
    Sprinkle layer of Cheese on top of Asparagus
  • 5
    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
  • 6
    Slowly pour milk over the casserole up to the top of the last layer of crackers.
  • 7
    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.
  • 8
    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.