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asparagus casserole


A delightful asparagus casserole. Always a real crowd pleaser.

Rate this recipe 4/5 (20 Votes)


  • Lightly grease an 8 by 8 casserole dish and turn your oven to 350.
  • Two cans whole asparagus spears, drained
  • One can le seur peas with pearl onions
  • One can asparagus pieces drained
  • 1 package of grated marble cheese sharp or Monterey
  • 1 small can of mushrooms drained


Level of difficulty Easy
Preparation time 10mins
Cooking time 35mins
Cost Average budget


Step 1

Spread a layer of asparagus pieces on the bottom of your greased casserole dish.

Step 2

Next place a layer of pearl onions and peas with mushrooms on top.

Step 3

Add a layer of cheese and then a layer of cream of mushroom soup.

Step 4

Repeat the entire process only this time use the whole asparagus spears.


Season to taste using pepper salt and or paprika.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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