Cheesy Creamed Asparagus Casserole Bake

0.0/5 rating (0 votes)


  • 2 bunches fresh asparagus, chopped
  • 1/2 tsp. salt
  • 40 crushed Ritz crackers
  • 3 hard-boiled eggs, chopped
  • 1 small jar pimentos, drained
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1 (5 oz.) can evaporated milk
  • 4 oz. butter
  • 4 oz. grated cheddar cheese


  1. Heat oven to 375°. Add ½ inch water to pan with salt and boil asparagus until barely tender (do not overcook). Drain well. Place cracker crumbs in an 8-inch square, buttered baking dish, reserving 1 cup for top of casserole. Layer drained asparagus, chopped eggs and pimentos over cracker crumbs. Heat mushroom soup, evaporated milk, butter and cheddar cheese in microwave until cheese and butter are melted. Pour over top. Top with remaining cracker crumbs and bake for 30 minutes or until crumbs are brown and mixture is bubbly. Yields 5 to 6 servings. 

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2023 MFA Incorporated.

Connect with us.