Hug Your Soul Asparagus Casserole Recipes

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POTATO-ASPARAGUS CASSEROLE



Potato-Asparagus Casserole image

There's no sauce to mask the fresh flavors of the potatoes, asparagus, and onion in this side-dish casserole. From Recipe.com

Provided by Gagoo

Categories     Potato

Time 1h15m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 1/2 lbs potatoes, peeled and cut into 1/4-inch slices (about 5 large)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 large onions, chopped
1 lb asparagus, ends trimmed and cut into 1-inch pieces
4 tablespoons unsalted butter
1/4 cup parmesan cheese, grated
6 slices American cheese

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.

Nutrition Facts : Calories 251.6, Fat 11.2, SaturatedFat 6.1, Cholesterol 24.8, Sodium 387.5, Carbohydrate 31.7, Fiber 4.9, Sugar 3.5, Protein 8

ASPARAGUS OR BROCCOLI CASSEROLE



Asparagus or Broccoli Casserole image

My Aunt Naomi made this casserole years ago while we were all vacationing at Hilton Head. She wrote the recipe down on her personalized stationary for my mother. I was going through my mom's recipe box about a year ago and found the tattered and often used recipe. I thought I'd better record it here to preserve it and share this delicious casserole with others. Enjoy!

Provided by ttapscott

Categories     Vegetable

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 (10 1/4 ounce) can cream of mushroom soup
2 eggs, well beaten
1 cup mayonnaise
1 medium onion, chopped
2 (10 ounce) boxes frozen asparagus or 2 (10 ounce) boxes broccoli, partially cooked
1 (6 ounce) box stove top savory herb stuffing mix
2 1/2 cups boiling water
8 tablespoons butter or 8 tablespoons margarine
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Mix first five ingredients in a bowl. Add partially cooked vegetable, then stir in Stove Top dressing. Pour in a greased 2 quart baking dish and top with shredded cheese.
  • Bake 45 minutes, uncovered.

Nutrition Facts : Calories 341.4, Fat 24.2, SaturatedFat 10.3, Cholesterol 79.8, Sodium 782.7, Carbohydrate 24.1, Fiber 1.8, Sugar 3.9, Protein 8.7

ASPARAGUS AND EGG CASSEROLE



Asparagus and Egg Casserole image

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

Provided by papergoddess

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 hard-boiled eggs, sliced
2 (10 1/2 ounce) cans asparagus, drained or 1 bunch fresh asparagus
6 tablespoons butter
1/4 cup flour
1 teaspoon dry mustard
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon celery salt
1 -2 teaspoon curry powder (optional)
2 cups crumbled potato chips (or bread crumbs)

Steps:

  • Melt butter; blend in flour and mustard and wisk until smooth.
  • Add milk gradually, stirring constantly so it doesn't lump.
  • Cook, stirring, until thickened.
  • Season with salt, pepper, and celery salt.
  • Reserve 1/2 cup potato chips.
  • Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
  • casserole.
  • Pour sauce over all.
  • Top with remaining 1/2 cup potato chips.
  • Bake 20-30 minutes@ 350F or until bubbly.

CROCK POT ASPARAGUS CASSEROLE



Crock Pot Asparagus Casserole image

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

Provided by bmcnichol

Categories     Vegetable

Time 4h5m

Yield 6 serving(s)

Number Of Ingredients 5

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltine
1 teaspoon butter

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.

Nutrition Facts : Calories 158.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 480, Carbohydrate 10, Fiber 2, Sugar 2, Protein 8.1

SCALLOPED ASPARAGUS CASSEROLE



Scalloped Asparagus Casserole image

This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at southernfoods.com and was impressed that it was so easy to make as well as tasty.

Provided by Chippie1

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus
6 tablespoons butter or 6 tablespoons margarine, divided
3/4 cup soft breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper, to taste
2 cups milk
1/2 teaspoon Worcestershire sauce
3/4 cup shredded sharp cheddar cheese
1 whole roasted red pepper, drained and chopped to fill 1/4 cup

Steps:

  • Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
  • Cook asparagus in boiling salted water until just tender.
  • Drain and place in a shallow baking dish or casserole.
  • Melt 2 tablespoons butter in saucepan.
  • Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
  • Blend flour, salt, and pepper into remaining butter in saucepan.
  • Continue cooking and stirring over low heat.
  • Gradually add milk, stirring until thickened.
  • Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
  • Pour sauce over asparagus in casserole; top with buttered crumbs.
  • Bake at 350° for 20 minutes or until bubbly.

ASPARAGUS CASSEROLE



Asparagus Casserole image

This wonderful side dish was always on my grandmother's Thanksgiving table. It is so good. You can use any size can of asparagus, depending on how much of the vegetable you want in the dish.

Provided by Jenny White

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons plain flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1 (12 ounce) can asparagus spears or 1 (12 ounce) can asparagus spears
4 hard-boiled eggs, sliced
1/2 cup cracker crumb

Steps:

  • Preheat oven to 350*.
  • Melt butter over low heat.
  • Add flour, salt and pepper.
  • Stir until well blended.
  • Remove from heat.
  • Gradually stir in milk and return to heat.
  • (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk).
  • Cook, stirring constantly, until thick and smooth.
  • In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
  • Repeat layers.
  • Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.

Nutrition Facts : Calories 179.4, Fat 10.9, SaturatedFat 5.9, Cholesterol 129.8, Sodium 400.5, Carbohydrate 13.6, Fiber 1.2, Sugar 0.9, Protein 7.3

"HUG YOUR SOUL" ASPARAGUS CASSEROLE



Make and share this "Hug Your Soul" Asparagus Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

3 lbs fresh asparagus, trimmed
4 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup shredded parmesan cheese, divided
1/4 teaspoon seasoning salt
2/3 cup soft breadcrumbs
1/4 teaspoon paprika

Steps:

  • Place a large saucepan of water over med-high heat and bring to a boil.
  • Add the asparagus and cook 3 minutes.
  • Meanwhile, preheat the oven to 350 degrees and lightly grease a 13 x 9 inch baking dish.
  • Drain the asparagus and arrange evenly in the prepared dish; set aside.
  • Melt 3 tablespoons of the butter in the same saucepan over medium heat.
  • Whisk in the flour until smooth.
  • Cook 1 minute, whisking constantly.
  • Gradually add the milk; whisk constantly until thick and bubbly, about 4 minutes.
  • Stir in ½ cup of the cheese and the salt.
  • Blend well.
  • Pour over the asparagus and set aside.
  • Melt the remaining tablespoon of butter and combine with the remaining ¼ cup of cheese, the breadcrumbs, and paprika.
  • Sprinkle evenly over the casserole.
  • Bake 25-30 minutes or until bubbly.
  • Serve warm.

Nutrition Facts : Calories 137.4, Fat 8.4, SaturatedFat 5.1, Cholesterol 23.9, Sodium 151.4, Carbohydrate 10, Fiber 3, Sugar 2.8, Protein 7.5

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