Asparagus Casserole Ala Nita Recipes

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350.
• Layer bottom of casserole dish with Cheese Nips (crushed or whole).
• In separate bowl mix Celery Soup and Milk together until smooth.
• Add the can of Asparagus to Soup mixture and stir together.(if using whole Spears,cut into bite size).
• Carefully pour in casserole dish over Crackers.
• Top with more Cheese Nips Crackers.
• Dot with a little butter or margarine and sprinkle fresh black pepper on top.
• Bake until brown and bubbly.
• ENJOY!

CHEESY ASPARAGUS CASSEROLE

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.

CHEEZ-IT ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350°F
• Mix asparagus and juice with cream of mushroom soup and mushrooms. Put half crackers on bottom of a greased baking dish.
• Pour soup mixture onto crackers, layer with sliced egg. Top with other half of crackers.
• Cook for 30 minutes or until bubbly.

NEELY'S ASPARAGUS CASSEROLE

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.

RITZ-CRACKER ASPARAGUS CASSEROLE

Steps:

• Drop fresh asparagus into boiling water.
• As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
• Drain.
• Mix soup and milk together.
• Place asparagus in 9x13x2-inch casserole.
• Top with sliced eggs.
• Sprinkle with crackers; sprinkle with cheese.
• Pour soup mixture over casserole.
• Bake at 350 degrees until hot, just bubbling and cheese is melted.
• NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.

NEELY'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat 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 rom 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.

POTATO-ASPARAGUS CASSEROLE

Steps:

• Heat oven to 350°F Spread oil over the bottom of a medium-size baking dish.
• Arrange potatoes in layers in the baking dish, seasoning each layer with some of the salt and pepper. Scatter onions and asparagus pieces over the potatoes and season with the remaining salt and pepper.
• Dot with pieces of butter and sprinkle with Parmesan cheese. Cover with foil and bake for 60 to 70 minutes or until potatoes are fork tender.
• Tear cheese slices into pieces; place on top and allow to melt.

ASPARAGUS CASSEROLE ALA NITA

Steps:

• Preheat Oven 350 Degrees F.
• Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.
• Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
• Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.
• Drizzle the juice of 1 fresh lemon over the asparagus.
• Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice.
• Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds.
• Pour melted butter over asparagus and stuffing mix.
• Combine 1/4 cup Half& Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained.
• Pour over asparagus and stuffing mix.
• Place casserole in center of preheated 350 Degrees F.
• oven and bake for about 25 minutes.
• Spread 1 cup grated Sharp Cheddar Cheese over top of casserole.
• Bake 10 or 12 minutes until cheese is melted thoroughly.
• Serve hot.
• ENJOY!