First published March 12, 2021. Last updated April 24, 2025 for editorial improvements.
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Asparagus has a bit of a PR problem—mostly because folks keep boiling it into green mush that looks like it lost a fight. But this creamy, cheesy casserole? Total redemption. With crispy bacon, a crunchy Ritz topping, and just five ingredients, it comes together in 30 minutes or can chill in the fridge 'til you're ready to bake. It's the glow-up asparagus has been waiting for.
🧾 Ingredients
You need just 5 ingredients for this easy asparagus casserole. This works best with fresh asparagus - canned or frozen tends to come out too mushy.
Feel free to experiment with different crackers an crumbs for the topping. For example, you can substitute crispy french fried onions or Panko crumbs for the Ritz crackers on top.
🔪 Instructions
Choose fresh asparagus with the tops tightly closed and the stalks that look plump and moist. Don't wash or trim asparagus shoots until you are ready to use them in your recipe but do cover the ends with a wet paper towel and store in the fridge until ready to use.
📖 Recipe
Asparagus Casserole with Ritz Crackers
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
- 10.5 ounces cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup Ritz crackers
- ½ cup bacon, cooked, reserve 2 tablespoons bacon grease
Instructions
- Preheat oven to 350°F.
- Cut asparagus in bite sized pieces and separate the tips from the stalks.
- Add the stalks to salted, boiling water and cook for about 2 minutes.
- Add the tips and cook for a minute or so more - or until the stalks are crisp-tender.
- Drain.
- Cook the bacon until crisp. Reserve 2 tablespoons of the bacon grease.
- Crumble the bacon and set aside.
- Crumble the crackers and set aside.
- Grease a 2 quart casserole dish and add half the cooked asparagus.
- Top with half the cream of mushroom soup.
- Add half the cheese and repeat the layers.
- Mix the reserved bacon grease with the cracker crumbs. You may substitute 2 tablespoons of melted butter if you like.
- Sprinkle over the top of the casserole.
- Top with the crumbled bacon.
- Bake, uncovered, until heated through and bubbly, 25 - 30 minutes.
Notes
- Separate the tips of the asparagus and the stems after you cut the stalks up. Add the stalks to boiling water first and let them cook about 2 minutes before adding the tips. That way the stalks will be cooked through but the tips won't be mushy.
- Don't overcook the asparagus. It will cook a bit more in the oven and you don't want it to be slimy
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
👩🍳 FAQs
It's easiest to just snap off the ends. Hold the bottom part of the spear firmly and bend. It will break where the tenderest part of the asparagus stalk begins. This does result in a lot of waste. If this is a concern trim the stalks with a knife just above the woody part.
Yes. You can freeze it unbaked without the topping for up to 3 months. Just thaw overnight in the refrigerator, top with the cracker crumbs and bacon, and bake as directed.
You can also freeze it after it's been baked.
Thin asparagus is better for quick cook methods like stir frying while thick asparagus is better for steaming or roasting. You can use either in this recipe.
🍽️ Serve with...
If you love green bean casserole you'll love this recipe!
Julia Hill says
I made this last week. It was so good…my husband and daughter loved it. I gathered my asparagus and have enough to make it again. I’m going to make it for our evening meal. Thank you for delicious recipe.
Amy Suggs says
Can I used canned asparagus?
Marye says
I think it would be too mushy.
Reginald Deneau says
Excellent recipe and very easy to prepare.
sue says
I just made this--delicious! Had all the ingredients on hand. In fact, I had some cold leftover bacon from yesterday in the refrigerator and had saved the bacon grease. It made the recipe even easier to make. This was so tasty that I ate a big bowl of it for dinner. This is a good potluck dish, would just double or triple the recipe.
Janet says
Even my non-asparagus-loving hubby likes this dish--
am going to try it with the new (hard to find!) Campbell's Cream of BACON soup! Sounds like a perfect dish to use it in!
Thanks for all your wonderful ideas and recipes!