Asparagus Water Chestnut Casserole Recipes
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
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
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
WATER CHESTNUT CASSEROLE
The first time I posted this recipe I accidentally left out an ingredient, the cream of mushroom soup. My Pastor's wife brought this casserole to a Pot-Luck Dinner at our church and it was so good that I begged her out of the recipe. I would like to apologize to Susie D.
Provided by Chef Roly-Poly
Categories Vegetable
Time 1h30m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 10
Steps:
- Saute Onion in 3/4 stick of butter until translucent.
- add all ingredients except topping and mix well.
- Pour mixed ingredients into a large greased casserole.
- Mix topping ingredients together and sprinkle over casserole.
- Bake at 350 degrees for 45 minutes to 1 hour.
ASPARAGUS AND WATER CHESTNUTS
Make and share this Asparagus and Water Chestnuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil and butter in a skillet over medium-high heat.
- Add the onion, and saute for a few minutes to release the flavor into the oil.
- Add the water chestnuts, asparagus, and vinegar then cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
ASPARAGUS AND ENGLISH PEA CASSEROLE
An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
ASPARAGUS-WATER CHESTNUT CASSEROLE
Need an elegant side dish? This casserole is easy to assemble and very tasty. The water chestnuts add a crunchy texture to the creamy asparagus.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place asparagus in bottom of a baking dish.
- Top with water chestnuts and soup.
- Top with buttered bread crumbs and bake at 350 degrees F.
- for 25 minutes.
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