Mrs Bices Asparagus Casserole Recipes

ASPARAGUS AND ENGLISH PEA CASSEROLE

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 CASSEROLE

Steps:

• Drain asparagus, reserving liquid. Melt butter; blend in flour, salt, and pepper. Add evaporated milk to asparagus liquid (enough to make 1 1/2 cups). Stir into flour mixture. Blend until smooth. Cook 2 minutes.
• Spread asparagus in bottom of greased, shallow 1 1/2 quart casserole. Reserve a few asparagus spears for top. Sprinkle half of cracker crumbs over asparagus. Add eggs and half of sauce. Sprinkle with remaining crumbs. Arrange rest of asparagus spears over top. Pour over remaining sauce. Sprinkle with shredded or grated cheese. Bake at 350 for about 30 minutes or until casserole is bubbly.

ASPARAGUS CASSEROLE

Steps:

• 1. Preheat oven to 350°. Bring a large pot of salted water to a boil over high heat. Coat a medium baking dish with non-stick cooking spray.
• 2. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part. Discard ends. Cut asparagus into pieces, add to pot, and cook until soft, 4-6 minutes. Reserve 1 cup of the cooking water, then drain asparagus.
• 3. Melt 4 tbsp. of the butter in a saucepan over medium-low heat. Add flour and cook, stirring, for 2 minutes. Whisk in reserved cooking water, then the cream, stirring until smooth and thick, 8-10 minutes. Add paprika, then season to taste with salt and pepper.
• 4. Layer asparagus, eggs, and sauce alternately in a medium baking dish, ending with sauce. Sprinkle with bread cubes, cracker crumbs, and parmigiano. Dot with remaining 2 tbsp. butter.
• 5. Bake until bubbling and golden, 25-30 minutes. Serve hot.

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.

ASPARAGUS CASSEROLE

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.

BISCUITS AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a 9 X 9 inch square pan, layer half the asparagus, eggs, and cheese and dot with butter. Repeat layers.
• Spoon soup evenly over layers.
• Bake for 15 minutes or until bubbly.
• Make biscuits and cut into 2-inch rounds. Sprinkle with sesame seeds on a a plate and press the top of each biscuit into the seeds. Arrange with seed side up over hot mixture. Return to oven and bake an additional 18 to 22 minutes or until biscuits are a deep golden brown.
• Serve hot from the oven.

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.

A.B.C. VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine asparagus, broccoli, and cauliflower in a pot of water and cook at medium heat for 10 minutes.
• Combine mushroom soup and cheese in a separate pot and heat until cheese melts.
• Drain the cooked vegetables and put in a casserole dish.
• Pour soup and cheese mixture over the vegetables.
• Cover with onion rings and bake at 350°F for 30 minutes or until bubbly.

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.

MRS BICE'S ASPARAGUS CASSEROLE

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.