Mother Or Aulines Asparagus Casserole Recipes

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MRS BICE'S ASPARAGUS CASSEROLE



Mrs Bice's Asparagus Casserole image

Mrs. Bice was a member of my grandparent's church when I was growing up. I remember this casserole from the funeral lunches the UMW would prepare for the family before or after the service. Mrs. Bice's original recipe calls for 3 cans of asparagus spears, but I prefer fresh or high quality frozen cooked. You need enough to cover the bottom of your pan completely. Asparagus lovers like me say "the more the better!" This was always served as a side dish, but I often make it as a meatless main dish.

Provided by DeniseBC

Categories     Vegetable

Time 1h25m

Yield 6-8 as a side dish

Number Of Ingredients 8

1 -2 lb fresh asparagus
2 cups Ritz cracker crumbs, divided
3 cups shredded cheddar cheese, divided (I like sharp cheddar)
3 -4 hard-boiled eggs, chopped fine
1 (4 ounce) jar pimentos, drained
1/3 cup butter
1/3 cup flour
2 1/2-3 cups milk (or you can use half milk and half chicken broth)

Steps:

  • Steam or cook asparagus as desired. I always leave the spears whole, but it may be easier for serving to cut them in half.
  • Sprinkle 1 cup Ritz cracker crumbs in bottom of prepared 13"x9" casserole.
  • Sprinkle 1 1/2 cups cheese over crumbs.
  • Layer all asparagus over cheese.
  • Sprinkle chopped eggs over asparagus.
  • Prepare cream sauce:.
  • Blend flour and butter over medium heat until it makes a paste.
  • Add liquid, seasoning with salt and pepper to taste.
  • Cook, stirring constantly, until bubbly and thick, adding more liquid as needed.
  • Spread cream sauce over eggs.
  • On top of sauce, sprinkle pimento, remainder of cheese, topping with remaining Ritz cracker crumbs.
  • Bake at 350 about 40 minutes until bubbly and cheese is turning light brown.

Nutrition Facts : Calories 466.6, Fat 35.5, SaturatedFat 21.6, Cholesterol 206.7, Sodium 508.6, Carbohydrate 14.9, Fiber 2.1, Sugar 2.6, Protein 23.2

MOM'S CHICKEN ASPARAGUS CASSEROLE



Mom's Chicken Asparagus Casserole image

This is my favorite dish of my mother's. I still request it every year for my birthday dinner. We serve it over egg noodles. The "goop" is delicious!

Provided by ajboyer222

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
2 (15 ounce) cans asparagus spears
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 cups shredded cheddar cheese
1 cup mayonnaise
1 teaspoon lemon juice

Steps:

  • Cut chicken into bite sized pieces and brown.
  • Combine all ingredients in large casserole dish and blend well.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 588.6, Fat 40.6, SaturatedFat 14, Cholesterol 115.6, Sodium 1238.4, Carbohydrate 22.6, Fiber 2.8, Sugar 5.6, Protein 35.3

CHEESY ASPARAGUS CASSEROLE



Cheesy Asparagus Casserole image

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

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

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.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Make and share this Neely's Asparagus Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil, for sauteeing
1 medium onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons dill leaves, fresh chopped
1 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
1 1/2 cups panko breadcrumbs
1 tablespoon paprika, smoked
4 tablespoons butter, melted

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.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

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.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Categories     Sauce     Bake     Roast     Steam     Lunch     Asparagus

Yield serves 8

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons all-purpose flour
Asparagus liquid plus enough milk to equal 2 cups
1/2 teaspoon salt
5 ounces Cheddar cheese, grated
2 15-ounce cans asparagus spears, drained, liquid reserved
4 hard-boiled eggs, cracked and peeled
1/2 cup saltine cracker crumbs (about 10 crackers)

Steps:

  • Preheat the oven to 350°F.
  • Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it's melted, about 1 minute.
  • Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
  • From Beth
  • You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won't have any extra asparagus liquid from the can, use 2 cups milk.
  • From Gwen
  • Using the liquid from the canned asparagus intensifies the flavor of the sauce.

ASPARAGUS CASSEROLE



Asparagus Casserole image

This is my mother's recipe. It is a very simple recipe and quick to put together. Great when you need that extra side dish in a hurry.I never really like asparagus until I tried this dish. I hope you like it too!

Provided by Chef Eileen

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (14 1/2 ounce) can asparagus spears (undrained)
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
cheese nips (Crushed or whole)

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!

Nutrition Facts : Calories 97, Fat 4.7, SaturatedFat 1.6, Cholesterol 12.7, Sodium 606.4, Carbohydrate 11, Fiber 2.5, Sugar 2.4, Protein 4.5

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

SALTINE-CRACKER ASPARAGUS CASSEROLE



Saltine-Cracker Asparagus Casserole image

Though I'm not particularly a fan of canned asparagus, this casserole version produces a mighty fine dish...it's all in the sauce.

Provided by gailanng

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

5 tablespoons butter, divided
2 tablespoons flour
2 (14 1/2 ounce) cans cut asparagus spears, reserving 2 tbs liquid
1 (16 ounce) container sour cream
1 cup grated very mild cheddar cheese (etc.) or 1 cup monterey jack cheese (etc.)
salt
pepper
1/4 teaspoon hot sauce
1/4 cup finely crumbled saltines or 1/4 cup hi-ho cracker

Steps:

  • Preheat oven 350 degrees.
  • Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
  • Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
  • Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
  • Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
  • Cover evenly with half the sour cream mixture.
  • Thoroughly drain second can asparagus and layer.
  • Top with remaining sour cream mixture.
  • Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
  • Bake uncovered 30-40 minutes or until bubbly.

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

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.

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

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

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