Asparagus from a Can..There is a Time and Place to Use: Boyd Street Kitchen’s Asparagus Casserole

I know.. I know.  You LOVE fresh asparagus, and I do, too!  However, if there is no fresh asparagus to be found and you are craving the stuff, then canned will do in a pinch.  My Mom was not known to prepare anything “green” when it came to vegetables.  Growing up in the 50’s, I don’t think I ever tasted a good green bean, fresh asparagus, spinach, broccoli or brussel sprout until I was well past the age of 30.  Don’t get me wrong.  We had plenty of good food to eat in our home, but the green stuff wasn’t one of them..EXCEPT for Holidays and Mom would break down and make this…

Asparagus Casserole


1 or 2 cans of Asparagus (preferably tips), drained
1 can Cream of Mushroom Soup
3/4 Sleeve of Ritz Crackers, crushed
2 to 3 hard boiled eggs
Shredded Cheese, optional


In a 2 qt covered casserole dish, begin layering ingredients with the asparagus first, then soup, then sliced egg, then layer of crushed crackers, ending with the crackers last. Spread a layer of shredded cheese over the mixture and bake in a 350 degree oven for around 30 to 35 minutes until hot and bubbly.


Note:  Other ideas to use canned asparagus would be to add to a fresh salad or drizzle with olive oil, Italian bread crumbs and Parmesan Cheese and bake til hot and bubbly.




Posted on October 3, 2015, in Casseroles, Vegetables and tagged , , , . Bookmark the permalink. Leave a comment.

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