Asparagus Supper Casserole

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  • Serves: 8
  • Complexity: medium


  • 2 tbls. butter or olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 to 3 cups asparagus, cut 1-inch lengthwise, blanched
  • 1 (10.5 oz) can cream of mushroom soup
  • 3 hard-boiled eggs, sliced
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/2 cup French onion dip or sour cream
  • 1 cup grated cheddar cheese
  • 20 Ritz crackers
  • 1 tbls. butter


  1. Heat oven to 350°. Sauté celery, pepper, onion and mushrooms in butter for 5 minutes. Blanch asparagus in boiling water for 1 to 2 minutes or until bright green. Drain. In a large buttered baking dish, mix all ingredients except crumb topping. Bake for 35 to 40 minutes. Crush Ritz crackers in a plastic bag. Transfer to bowl and mix with 1 tablespoon butter. Add to top of casserole and return to oven for about 5 minutes. Yields 8 to 10 servings. 

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