Paula Deen Asparagus & Pea Casserole

Paula Deen Asparagus & Pea Casserole takes 45 minutes and fresh asparagus, peas and sliced eggs to make a creamy, cheesy baked side dish with a buttery cracker crunch. Save this easy Southern comfort food side for church supper, holiday table or Sunday dinner, because it's a make-ahead friendly casserole.

Trim the asparagus and lay it flat in one even layer, because the stalks cook right in the dish and need to be evenly spaced. Pile them up and the bottom stalks turn mushy while the top ones stay tough.

Paula tucks sliced hard-cooked eggs in between the peas and the soup, which gives each scoop a creamy, rich bite you don't find in most vegetable casseroles. The buttery cracker topping goes on last and bakes into a golden crust over the melted cheddar.

Paula Deen Asparagus and Pea Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

390

kcal

Tender asparagus and sweet peas sit under a blanket of creamy mushroom soup and melted cheddar in this old-fashioned casserole. The crushed cracker topping bakes up golden and crisp, so every scoop has soft and crunchy in the same bite.

Ingredients

• 2 bunches fresh asparagus, trimmed
  

• 1 (10.75-ounce) can cream of mushroom soup
  

• 1 (8-ounce) package cheddar cheese, shredded
  

• 2 cups fresh or thawed peas
  

• 3 large hard-cooked eggs, peeled and sliced
  

• ½ teaspoon ground black pepper
  

• 1 sleeve round buttery crackers, crushed
  

• ½ cup unsalted butter, melted
  

Directions

• Preheat and prep: Preheat the oven to 350°F and spray a 2-quart baking dish with cooking spray. Then trim 2 bunches of fresh asparagus so the stalks fit flat in the dish.
• Layer the asparagus: Lay the asparagus in the prepared dish, then spread half of the cream of mushroom soup over it. Sprinkle half of the shredded cheddar on top, so the first layer is covered.
• Add peas and eggs: Top with 2 cups of peas and the 3 sliced hard-cooked eggs. Then spread the remaining soup over the top, add the rest of the cheese and finish with the black pepper.
• Make the topping: Stir the crushed buttery crackers and the melted butter together in a small bowl. Sprinkle the mixture evenly over the casserole so it covers the cheese.
• Bake the casserole: Bake for about 30 minutes, until the casserole is hot and bubbly. The cracker topping should look golden, which tells you it's ready to come out.
• Rest and serve: Let the casserole stand for 5 minutes before serving. That short rest helps the soup and cheese set so the scoops hold together.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Pyrex 9x13 glass baking dish. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen asparagus instead of fresh?

Fresh works best here because the stalks hold their shape and bake to a tender bite. Frozen asparagus releases a lot of water as it bakes, so thaw it and pat it very dry before you layer it.

Can I make this casserole ahead of time?

You can assemble it a day ahead without the cracker topping and keep it covered in the fridge. Add the buttery crackers right before baking so they stay crisp, and expect a few extra minutes in the oven.

How long do leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven until warm, since the microwave softens the cracker topping.

What can I use instead of cream of mushroom soup?

Cream of celery or cream of chicken soup both work in the same amount and give a similar creamy base. Cream of celery keeps the flavor a little lighter, so the asparagus tastes more fresh.

What's the most common mistake with this casserole?

Overcrowding the dish is the biggest one, because stacked asparagus steams unevenly and some stalks stay tough. Keep them in a single layer and the whole dish cooks through at the same time.