Asparagus Casserole With Eggs Is Exactly As Delicious As You Remember From Grandma's House

There’s something magical about recipes that have stood the test of time—dishes that remind us of family gatherings, cherished moments, and the warmth of home. This old-fashioned asparagus casserole is one of those beloved recipes that evokes memories of Sunday dinners at Grandma’s house, where simple ingredients came together to create something truly special. This classic dish is more than just food—it’s a tradition, a way of keeping the past alive in every comforting bite. Whether you're making it for a holiday or just to bring a little nostalgia into your kitchen, this asparagus casserole is sure to warm both hearts and appetites.

Old-fashioned asparagus casserole with eggsPhoto byRichelleg

Ingredients:

• Two 10 oz cans of asparagus
• One 10 oz can of cream of mushroom soup
• Four hard-boiled eggs, peeled and chopped
• Ritz crackers OR Lays regular potato chips for topping
• Salt and pepper to taste

Old-fashioned asparagus cassarole with eggsPhoto byRichelleg

Directions:

• Preheat your oven to 350.
• In a large bowl, pour 1/4 can of one asparagus juice and the cream of mushroom soup; mix well.
• Drain the rest of the can and the other can and discard the juice.
• Arrange/layer the ingredients in a greased cassarole dish in this order: One can of asparagus first, then half of the chopped eggs, half of the cream of mushroom/asparagus juice mixture on top of that, and half of your cheese.
• Repeat: Asparagus, the rest of the eggs, the rest of the soup mix, the rest of your cheese.
• Bake for 20 minutes, then top your casserole with your crunched up crackers or chips. Bake for another 20 minutes, or until it's browned and bubbly.
• Serve hot.

Enjoy!