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.


☆☆☆☆☆ 0 votes

6 to 8
30 Min
1 Hr


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



  • 1Preheat oven to 375 degrees Fahrenheit and place oven rack in middle position.
  • 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.)
  • 4Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)
  • 5Evenly distribute 1 1/2 cans of drained asparagus in dish.
  • 6Place slices of 2 hard boiled eggs evenly over the asparagus.
  • 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.
  • 9Repeat layers of asparagus, eggs, soup and cheese.
  • 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.)
  • 11Remove from oven and let cool for 10 minutes before serving.
  • 12Cover and refrigerate leftovers.

Printable Recipe Card


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

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