Asparagus and Green Bean Casserole

After posting yesterdays recipe I had several comments as to what else was on the plate. Well, this is one of the side dishes we had with the chicken and gravy yesterday. It’s a slight variation to a traditional green bean casserole, I just added a few extra ingredients. The combination of asparagus and green beans is delicious in this, it’s one of our favorite sides and I will be making this for Thanksgiving this year as well.

It’s hard to believe that Thanksgiving and Christmas are just right around the corner. Where has the time gone? We’ve all been part of a pandemic, learned a new normal, bought way to much toilet paper and paper towels as well as seen communities torn apart. While the world around us may be changing I try to think of my little home on the mountain as my piece of happiness. As I sat out on the porch this morning enjoying the beauty around me I thought of mornings that Nannie Polly would stand on the stoop, still in her duster looking out over the fields. Something you could catch her doing if you were up early enough before she started breakfast. There were things going on in the world even back then that were disruptive, but with happiness in your heart you have happiness in your home. Cooking is my therapy, always has been and just like Nannie I take moments to stop and be thankful for my Blessings. If I didn’t all the ROBO calls from AT&T I get daily would drive me plum crazy. The old saying “stop and smell the roses” is one we all need to remember as time flies by us. Each day is a gift we should embrace, enjoy and cook up a storm.

Asparagus and Green Bean Casserole


  • 1 bunch fresh asparagus, woody ends snapped of and cut into 1/2″ pieces (about 2 C.)
  • 14.5 oz. can french style green beans, drained
  • 1/2 of an 8 oz. can water chestnuts, chopped up (you can freeze the remainder of the can for another recipe)
  • 10.5 oz. can cream of mushroom soup
  • 1/4 soup can milk (use the empty can to measure)
  • 1 tsp. soy sauce
  • 1/4 tsp. pepper
  • 8 oz. can french fried onions


Put the asparagus in a pot and cover with water. Bring up to a boil and cook for 6 minutes, drain well. Add the asparagus to a mixing bowl along with the beans, water chestnuts, soup, milk, soy sauce and pepper. Stir in half the can of the french fried onions and combine well. Pour into a 2 quart baking dish and bake in a 350 degree oven for 30 minutes. Remove and top with the remaining french fried onions, return to the oven for 6-7 minutes to lightly brown.

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