Experience the delightful flavors of Asparagus Casserole made with the convenience of canned asparagus and peas! Revel in tender asparagus, sweet peas, and boiled eggs nestled in a creamy sauce and topped with a crunchy and cheesy crust. This comforting side dish is perfect for family dinners or holiday gatherings.
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Why You Should Enjoy Canned Asparagus in a Whole New Way
There may not be any cans of asparagus in the back of your pantry right now, but maybe there should be. After trying this recipe for Asparagus Casserole using canned asparagus, you'll probably want to stock up to make this quick and tasty casserole whenever you want.
Stop thinking of canned asparagus as a poor substitute for fresh asparagus and start thinking of it as a fancier green bean. Then, you'll begin to understand the great appeal of this recipe.
What Makes Canned Asparagus Casserole So Tasty?
Traditional Green Bean Casserole fans will definitely want to experiment with this vintage Asparagus Casserole. Asparagus Casserole using canned asparagus is very similar in taste and ingredients, but the tiny twist will make this dish a bit special.
This is one vegetarian-friendly recipe that even meat-eaters will love! Easy, cheap, and delicious, Asparagus Casserole is a wonderful option for holiday meals or to bring along with you to a potluck.
Ingredients You Will Need
To make asparagus casserole with canned asparagus, you'll need:
- Asparagus, canned
- Green peas drained
- Hard-boiled eggs, chopped
- Condensed cream of mushroom soup, canned
- Shredded cheese
- Cracker crumbs
Use your preferred method for making hard-boiled eggs, or try this no-fail recipe for making them in the Instant Pot. Cool and peel the eggs—reserve for later.
Cheeses that melt evenly are best. In addition to the standard mozzarella, cheddar, and Monterey Jack, you may want to get a little more creative with Gruyere, Fontina, or even Raclette cheese.
Butter crackers like Ritz or Town House work particularly well in this recipe.
How to Make Easy Canned Asparagus Casserole
To prepare old fashioned casserole with eggs and asparagus:
- Preheat the oven to 350°F.
- Drain and chop the canned asparagus into piece-sized pieces.
- Drain the canned peas.
- Dice the hard-boiled eggs into small pieces.
- In a mixing bowl, stir together the chopped asparagus, peas, chopped eggs, and cream of mushroom soup.
- Melt the butter in the microwave or on the stove over low heat.
- Crumble the crackers in a bowl and toss with the melted butter.
- Lightly grease a one-quart casserole dish and transfer the asparagus mixture into it. Give the casserole dish a good shake to eliminate any air pockets. If you want, you can use an offset spatula to even out the top.
- Sprinkle the shredded cheese on top of the casserole.
- Spread the buttered cracker crumbs over the top of the casserole.
- Bake the casserole until the cheese melts and the cracker crumbs begin to brown, about 15 to 20 minutes.
- Remove the casserole from the oven and cool it for a few minutes on a wire rack before slicing and serving warm.
What to Serve With Easy Canned Asparagus Casserole
- Roasted root vegetables. A medley of roasted root vegetables like potatoes, parsnips, carrots, and onions is excellent with Asparagus Casserole using canned asparagus.
- Garlic bread, soft bread sticks, or dinner rolls. These starchy sides are perfect for mopping up any extra sauce.
- Egg noodles. Inexpensive, easy to make, and filling, a pile of egg noodles, perhaps topped with mushroom gravy, will add a lot to the meal.
How to Store the Leftovers
You can keep any extra casserole in the fridge for up to three days or in the freezer for up to a month. Completely cooling the Asparagus Casserole is essential to prevent the asparagus from getting extra mushy.
To refrigerate, leave the room-temperature casserole in the dish and cover it with a tight-fitting lid or plastic wrap.
To freeze, divide the casserole into portions and transfer the slices to a freezer-safe container. Defrost the casserole overnight in the fridge before reheating.
What Is the Best Way to Reheat Canned Asparagus Casserole
Although you can reheat individual slices of the casserole at 50 percent power for about two minutes in the microwave, the ideal reheating method is using the oven:
- Preheat the oven to 350°F.
- Place the casserole in an oven-safe dish and sprinkle some water or broth on top. The liquid will prevent the casserole from drying out by creating a little steam.
- Tightly cover the casserole with aluminum foil and bake for 20 to 25 minutes or until hot.
Origins of this canned Asparagus Casserole
A recipe for canned asparagus casserole appeared in a cookbook entitled Charleston Receipts, which has the honor of being the oldest Junior League cookbook still in print. It was first published in 1950. Check out this book on Amazon.
More Side Dish Recipes
Canned Asparagus Casserole
- 1 can asparagus drained and chopped into bite-sized pieces
- 1 can green peas drained
- 2 hard-boiled eggs chopped
- 1 can cream of mushroom soup
- 1 cup shredded cheese of your choice
- 2 tablespoons butter
- ½ cup cracker crumbs
- Preheat the oven to 350°F.
- In a medium-sized bowl combine the asparagus, peas, hard-boiled eggs, and cream of mushroom soup. Stir to combine.
- Transfer the mixture to a buttered 1-quart casserole dish. Sprinkle the shredded cheese on top.
- Melt the butter and pour it over the cracker crumbs in a small bowl. Stir until the cracker crumbs are well coated.
- Sprinkle the buttered cracker crumbs over the cheese and bake for about 15 to 18 minutes, or until the cheese has melted and the cracker crumbs have browned.