Shake up the classics and make this Asparagus Green Bean Casserole for your holiday meal! This green bean casserole combination was thanks to my brother’s dislike of green beans. I wanted to test out how a traditional green bean casserole would fare with the flavour of asparagus – and it was awesome!

Asparagus Green Bean Casserole in a white plate

Green Bean Casserole with Asparagus

Adding asparagus to the classic green bean casserole made it ten times better, in my opinion. While this version has green beans and asparagus in it as I love both equally, you can totally replace all of the green beans with canned or freshly cooked asparagus. When I have my brother over (which means all of the major holidays) I am going to make this all asparagus and it’s going to be amazing!!

Asparagus Green Bean Casserole ingredients in wood background with green tablecloth

When was Green Bean Casserole invented?

We can thank the people at Campbell’s for inventing the green bean casserole in 1955 to use their mushroom soup ( which is my favourite mushroom soup of all). This side dish is mainly used at Thanksgiving more than Christmas, but I think it’s a great recipe for every holiday! Using asparagus really switches it up to a spring dish!

How many cans of green beans is 4 cups?

If you want to make the classic green bean casserole, you can generally use two 16-ounce cans of green beans to get 4 cups. You can work with the quantities given and substitute what you want. You have a little bit of play when it comes to the quantity, so don’t fuss if you have slightly more than 4 cups.

What Temperature do I Cook Green Bean Casserole at?

You cook green bean casserole at 350 °F. To be honest, you are mainly heating it up until it’s bubbling and hot rather than really giving it a solid casserole baking time. Then you are browning up the fried onions on top at the end for extra crunch and flavour.

Green Bean Casserole Tips & Tricks

You can use fresh asparagus and green beans and leave them whole in the dish for an entirely different look and presentation. I like them whole, they look more like a vegetable side dish than a casserole, but both ways are good!
If you prefer to have your asparagus slightly crunchy, you want to avoid using canned asparagus. Use fresh (2 cups of asparagus that has been chopped into bite sized pieces) and steam until it is your desired crunchiness. Then simply use it in the recipe as directed.
I like the canned asparagus with the canned green beans as they are soft for the casserole presentation. Either you are a lover or hater of soft vegetables in this green bean casserole, so pick your poison. I like the soft vegetables in a creamy sauce with the fried onions adding the crunch.
You want to make sure that you drain the canned vegetables well or it will affect the consistency of the sauce, it will be too liquidy.
This casserole is easily doubled or tripled and can be made in a larger casserole, just adjust your cooking times accordingly.

Use Fresh Green Beans in Green Bean Casserole

You can absolutely use fresh green beans in this casserole, simply don’t use the canned and use 2 cups of green beans that you steam until they are tender-crisp. You can leave them whole for different look and texture to the dish.

If you are wanting some other great holiday side dishes and appetizers, try these:

Happy cooking! Has anyone else ever tried making green bean casserole with some asparagus? Let me know what you think in the comments below!

Love,

Karlynn