Description
Asparagus Cracker Casserole blends fresh asparagus with creamy sauce and crunchy crackers for a delicious, easy-to-make side dish or vegetarian main.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups crushed saltine crackers
- 3 tablespoons butter, melted
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Cook asparagus in boiling salted water for 3-4 minutes until bright green and tender. Drain and set aside.
- In a bowl, mix sour cream, cream of mushroom soup, garlic powder, onion powder, and black pepper until smooth.
- Fold cooked asparagus into the creamy mixture gently.
- Mix crushed crackers with melted butter. Grease baking dish and layer half the cracker mixture at the bottom.
- Pour asparagus mixture over cracker layer, spread evenly, then top with remaining cracker mixture and Parmesan cheese.
- Bake 25-30 minutes until bubbly and golden on top. Let cool slightly before serving.
Notes
- Do not overcook asparagus; it should retain some crunch.
- Use fresh asparagus for best flavor and color.
- Adjust seasoning with extra garlic powder or herbs to taste.
- Use gluten-free crackers for a gluten-free version.
- Prepare casserole a day ahead and refrigerate before baking for convenience.
- Leftovers store well in refrigerator up to 3-4 days; reheat at 350°F until warm.
- Freeze uncooked casserole for up to 2-3 months; thaw overnight before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Asparagus Cracker Casserole, asparagus casserole recipe, creamy asparagus bake, crunchy cracker casserole, easy vegetable casserole