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Creamy Asparagus Casserole

Total Time

Prep: 10 min. Bake: 35 min.


6-8 servings

Unlike most kids, my son doesn't consider asparagus "yucky". He loves it...especially in this dish. Whenever I serve this creamy combination, there's never any left.—Teresa Kachermeyer, Frederick, Maryland


  • 1 can (10-3/4 ounces) condensed creamy chicken mushroom soup, undiluted
  • 1/2 cup milk
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 cups cubed day-old bread
  • 2 tablespoons sliced almonds
  • 2 tablespoons butter, melted


  1. In a large bowl, combine soup and milk. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly.

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