ASPARAGUS CASSEROLE II
This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!
Provided by STERRY
Categories Side Dish Casseroles
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
- Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g
ASPARAGUS CASSEROLE
This is a fairly easy recipe. I found this when I was looking for a way to convince my two sons to try asparagus - voila! They loved it! Enjoy!
Provided by WJKing
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- White sauce: Melt butter; add flour& stir until smooth.
- Add milk, salt, pepper& garlic& stir until boiling.
- Lower heat& stir continuously until thick.
- Add cheese& stir until melted.
- Place asparagus in a greased casserole dish.
- Arrange egg slices over asparagus.
- Pour white sauce over all.
- Melt 2 T.
- butter& stir in cracker crumbs.
- Sprinkle crumbs over top of the casserole.
- Bake@ 300 for 40 minutes.
Nutrition Facts : Calories 381.2, Fat 27, SaturatedFat 15, Cholesterol 276.4, Sodium 785.2, Carbohydrate 18.4, Fiber 3.7, Sugar 4.5, Protein 19
ASPARAGUS CASSEROLE
Make and share this Asparagus Casserole recipe from Food.com.
Provided by GrandmaIsCooking
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
- Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese.
- Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
- Serve hot.
Nutrition Facts : Calories 212.3, Fat 15.7, SaturatedFat 8.7, Cholesterol 39.5, Sodium 599.8, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 12.2
ASPARAGUS CASSEROLE
This cheesy asparagus recipe is simple, quick, and fantastic!
Provided by Big Mamma
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
- Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g
NEELY'S ASPARAGUS CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool.
- In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
- In a separate bowl, add panko, paprika and butter. Mix well to combine.
- Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
- Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.
CHEESY ASPARAGUS CASSEROLE
MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.
Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
ASPARAGUS CASSEROLE
Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
- Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.
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- In a skillet over medium heat, add the onion with a drizzle of oil. Saute the onion for about 5 minutes until soft and slightly browned. Sprinkle the garlic and flour all over the onion mixture. Stir to create a roux and let the flour cook for a minute or two.
- Very slowly pour the milk into the skillet, stirring as you go to incorporate the milk into the flour mixture. Let the milk sauce come to a bubble. Sprinkle with salt and pepper.
- When the milk sauce is slightly thick, pour it into the bowl with the asparagus and other ingredients. Stir to mix everything together, and pour the mixture into a baking dish, 9x13 or similar. Sprinkle the crushed crackers over the casserole.
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- In a large bowl, coat asparagus with olive oil, garlic, salt, and pepper. Move the pieces around to coat everything.
- Layer 1/3 of the asparagus into the baking dish and top with 1/3 of the cheeses. Repeat for a total of 3 layers of each.
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