Crock Pot Asparagus Casserole Recipes

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

ASPARAGUS TUNA NOODLE CASSEROLE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

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.

SLOW COOKER EGG BRUNCH CASSEROLE

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese.
• Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker.
• Cook on Low, 8 to 10 hours.

SLOW COOKED ASPARAGUS

Steps:

• Snap any woody ends from the asparagus. Lightly grease a slow cooker with non-stick cooking spray. Combine the broth, butter buds, and garlic salt in the slow cooker until mixed. Place the fresh asparagus in the slow cooker, it's ok if the asparagus isn't covered in the broth or you can cut it in half to fit. The steam that forms inside will cook any exposed parts that aren't covered by liquid. Cover the slow cooker and cook on low for 6 hours or until the asparagus is tender.

ASPARAGUS AND CHEESE CROCK POT CASSEROLE

Steps:

• Combine all ingredients and stir well.
• Cover and cook on HIGH 3 to 3-1/2 hours.

CROCK POT ASPARAGUS CASSEROLE

Steps:

• Place drained asparagus in lightly buttered crock pot.
• Combine soup and cheese.
• Top asparagus with soup mixture, then the cracker crumbs.
• Dot with butter.
• Cover and cook on low for 4 to 6 hours.

CROCK POT CHICKEN ALFREDO LASAGNA

Steps:

• In a bowl combine Italian cheese blend with ricotta cheese. Mixture will be thick.
• In a separate bowl, combine both jars of alfredo sauce with water, Italian seasoning and garlic.
• Assemble the lasagna layers: Spread 1/4 of the alfredo sauce into the bottom the slow cooker. Arrange 3-4 lasagna noodles on top of the alfredo sauce (break noodles to fit.)
• Spread 1/3 of the chicken on top of lasagna noodles.
• Then spread 1/3 of the cheese mixture on top of the chicken.
• Then repeat these same steps two more times (alfredo sauce, noodles, chicken, cheese mixture.) Try to make sure the alfredo sauce covers to the edge of the noodles.
• Finally, top with shredded mozzarella cheese and dried parsley (optional.)
• Cover and cook on low for 2 1/2 - 3 hours (or until noodles are tender.)

CROCK POT GREEN BEAN CASSEROLE

Steps:

• In the bottom of a 6-quart slow cooker, mix together the cream of mushroom soup, milk, onion powder and ground pepper. Stir until all ingredients are well combined.
• Add in green beans, parmesan cheese, cheddar cheese and half of the french fried onions. Stir gently until well combined.
• Cook on low for 2 hours, stirring occasionally. When cooking time is complete, stir mixture well and add in the remaining french fried onions and cook for an additional 20-30 minutes.
• After the additional 20-30 minutes is up, remove the dish from the slow cooker and serve immediately.

ASPARAGUS PEA CASSEROLE

Steps:

• 1. Place vegetables in buttered dish.
• 2. Add soup.
• 3. Sprinkle the buttered cracker crumbs on top.
• 4. Sprinkle grated cheese on top.
• 5. Bake in a 350 degree oven for 30 minutes.

CREAMY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.
• Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.
• Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.