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.


★★★★★ 2 votes

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

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.

Printable Recipe Card

About Asparagus Casserole

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

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