Asparagus Casserole

Asparagus Casserole

This handwritten vintage recipe for a classic Asparagus Casserole comes from the Shreveport Collection and is attributed to Clifford Lee.  This traditional recipe is made with soft buttered bread crumbs, butter, evaporated milk, hard-cooked eggs, grated cheese, cream of mushroom soup, pimiento, salt, pepper, and asparagus. This classic recipe will soon be a family favorite. 

Asparagus Casserole

Asparagus Casserole
A vintage handwritten recipe for a classic Asparagus Casserole. The ingredients for this classic side include butter, evaporated milk, hard cooked eggs, cheese, cream of mushroom soup, pimiento, asparagus; all topped with buttered soft bread crumbs. A soon to be favorite for your Thanksgiving Dinner.
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  • 2 Cups Soft bread crumbs, buttered
  • 2 Tbl Butter
  • 1 Can evaporated milk
  • 6 Eggs Hard-Cooked, chopped
  • 1 Cup Cheese, grated
  • 1 Can Cream of Mushroom Soup
  • 1 Pimiento, chopped
  • Pepper, to taste
  • 1 #2 Can Asparagus, Keep Liquid A #2 can is 2.5 cups or 20 ounces


  • Make a sauce of butter, milk, and mushroom soup.
  • Blend in cheese and pimiento, add a little asparagus liquid.
  • Cover bottom of a casserole with bread crumbs.
  • On this (bread crumbs), layer asparagus and eggs.
  • Cover with sauce then top with remaining crumbs.
  • To avoid dryness, pour a little asparagus liquid down sides of dish.
  • Heat uncovered until contents bubbles and top toasts slightly.

Kitchen Helper 2

medium saucepan
9x13 Casserole
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Keyword Asparagus, Carrots, Casserole


Tender crips carrots may be used for asparagus. 

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