Amys Asparagus Casserole Recipes

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FRESH ASPARAGUS AND CHICKEN CASSEROLE



Fresh Asparagus and Chicken Casserole image

Great in the spring when asparagus first comes in and you can get it fresh.

Provided by KMSMOKEY

Categories     Pasta and Noodles     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
  • Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
  • Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until lightly brown.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by Flora Underwood

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can asparagus spears or 1 (16 ounce) can asparagus spears, cut
2 hard-boiled eggs
1 cup grated cheddar cheese
1 (2 ounce) jar canned pimientos
1 (10 1/4 ounce) can cream of mushroom soup or 1 (10 1/4 ounce) can white sauce
seasoned pepper (optional)
fresh breadcrumb, with
melted butter
water chestnut (optional)
onion (optional)

Steps:

  • Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
  • Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
  • Spread buttered crumbs over top.
  • Bake at 400F for approximately 20 to 30 minutes or until bubbly.

Nutrition Facts : Calories 242.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 135.7, Sodium 693.2, Carbohydrate 10.9, Fiber 2.5, Sugar 3.4, Protein 14.2

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