Asparagus Casserole

Katie says

This is a favorite for the holidays.  It is very rich, and asparagus is the Cadillac of veggies!


  • 1 can asparagus
  • 1 can Leseur early green peas
  • 1 can sliced water chestnuts
  • 1 small can condensed milk (evaporated milk)
  • 1 can cream of mushroom soup
  • ½ stick butter or margarine
  • 3 slices bread or ¼ to ½ cup of breadcrumbs
  • parmesan cheese


  1. Place bread directly on oven rack on low heat while preparing other ingredients.
  2. Drain all canned vegetables and die water chestnuts.
  3. Combine margarine, soup and milk in a saucepan on medium low heat until smooth
  4. Layer asparagus, water chestnuts, then peas in a small casserole dish.
  5. Pour soup mixture over vegetables and cover with a generous layer of parmesan cheese.  
  6. Crush the dried bread in a sandwich bag and cover the top.
  7. Bake at 350 for about 30 minutes until the breadcrumbs are nice and brown.
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4 Responses to Asparagus Casserole

  1. i alway love the taste of chicken soup as well as oyster soup`,~

  2. chicken soup and beef soup are my favorite, can’t get enough of that tangy taste,*-

  3. Skip says:

    This looks pretty good, I don’t know about the peas though?

  4. Katie says:

    You have to use the Lesueur peas…they are really the best. Everyone always likes this casserole.

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