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Crumb-Topped Asparagus Casserole

Total Time

Prep: 20 min. Bake: 20 min.

Makes

8 servings

We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.

Ingredients

  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 1/2 cup heavy whipping cream
  • 1/2 cup mayonnaise
  • 1 tablespoon Heinz 57 steak sauce
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded cheddar cheese
  • 2-1/2 cups crushed seasoned stuffing
  • 5 tablespoons butter, melted

Directions

  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside.
  2. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese.
  3. In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts

3/4 cup: 383 calories, 30g fat (13g saturated fat), 62mg cholesterol, 803mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 8g protein.

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