Asparagus Casserole Recipe

Submitted by Renee Garlen
Case Manager
SFH of Huntsville, AL

When asparagus is eaten plainly in its natural state, you either like it or you don’t. But there’s not way you can say “yuck” to asparagus when prepared like this! Enjoy!
Renee Garlen, SFH


2 cans of asparagus, drained well or 2 bundles of fresh asparagus
1/2 can cream of mushroom soup
1 stick of pure butter
1 sleeve of Ritz crackers or 1 pkg garlic croutons
1 8oz package sharp shredded cheddar cheese


Place the two cans of the drained asparagus on the bottom of a casserole dish.

Spread the cream of mushroom soup across the asparagus.

Then sprinkle the shredded cheddar cheese across the asparagus.

Meanwhile, in a microwavable bowl melt the stick of butter, crumble the Ritz crackers, and add to the melted butter. Mix well.

Cover the casserole with the crumbled cracker mixture.

Bake in a 350°F oven for 25-30 minutes or until the cracker topping is golden brown.