SCALLOPED ASPARAGUS
Make and share this Scalloped Asparagus recipe from Food.com.
Provided by loof751
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and clean asparagus, discarding tough ends and removing scales. Boil in salted water for 10 minutes, until tender-crisp. Drain on paper towels.
- Heat 1 tablespoon butter in a saucepan until melted. Add flour and cook for 1 minute, stirring constantly. Gradually add milk and cook, stirring constantly, for 3 minutes until thick.
- Place 1/2 of the asparagus in the bottom of a greased 1 1/2 quart shallow baking dish. Sprinkle with 1/2 of the chopped eggs. and dot with 1 tablespoon butter. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon cayenne pepper over all.
- Top with remaining asparagus. Sprinkle the remaining chopped eggs along the center portion of the asparagus.
- Pour the cream sauce down the middle of the baking dish. Sprinkle with bread crumbs and cheese. Dot uncovered portions of asparagus with the remaining 2 tablespoons of butter.
- Bake, covered, and 400 degrees for 15 minutes. Remove cover and bake 3-5 minutes longer or until topping is browned. Served immediately.
Nutrition Facts : Calories 262.5, Fat 18.8, SaturatedFat 10.8, Cholesterol 138.5, Sodium 517.7, Carbohydrate 14.4, Fiber 2.8, Sugar 3, Protein 10.7
ASPARAGUS CASSEROLE
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
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.
SCALLOPED POTATOES 'N' HAM CASSEROLE
I'm a home health nurse and got this recipe from one of my elderly clients, who had used it for years. Now, it's one of my family's favorites. It will never curdle, thanks to the secret ingredient of powdered nondairy creamer. -Kathy M Johnson, Lake City, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix creamer and water until smooth. In a small saucepan, heat butter over medium heat. Stir in flour, onion, salt and paprika until smooth; gradually add creamer mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a greased 13x9-in. baking dish, layer potatoes and ham; pour sauce over top. Bake, covered, 15 minutes. Uncover; bake until potatoes are tender, 40-50 minutes longer. Sprinkle with cheese; bake until edges are bubbly and cheese is melted, 5-10 minutes.
Nutrition Facts : Calories 563 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1166mg sodium, Carbohydrate 78g carbohydrate (6g sugars, Fiber 6g fiber), Protein 21g protein.
ASPARAGUS AND HAM CASSEROLE
I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
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. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
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 I
This has been passed down 3 generations and is always a family favorite especially around holidays!
Provided by KSBEESON
Categories Side Dish Vegetables Asparagus Baked
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
- Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
- Bake for 20 minutes in the preheated oven, or until the top is golden.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 17.3 g, Cholesterol 45.3 mg, Fat 23.5 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 11.3 g, Sodium 708.6 mg, Sugar 0.9 g
SCALLOPED CHICKEN AND POTATOES
A hearty casserole of favorite chicken, potatoes and veggies will have everyone asking for more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
- Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
- In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
SCALLOPED ASPARAGUS
I love scalloped "anything"!! And scalloped asparagus is delicious!
Provided by Robyn Bruce
Categories Vegetables
Time 50m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Bring a large saucepan of salted water to boiling. Spray a shallow baking dish with cooking spray.
- 3. Snap off the tough ends of the asparagus, trim off any sandy scales. Wash thoroughly.
- 4. Add asparagus to boiling water. Cover. Lower heat. Simmer for 10 minutes or until lower parts of stalks are fork-tender. Drain. Transfer to paper towels to drain further.
- 5. To prepare cream sauce: Melt 1 tablespoon of the butter in a small saucepan. Stir in flour. Cook 1 minute. Gradually stir in the milk. Cook, stirring constantly, until the sauce thickens, about 3 minutes. Remove from heat. Reserve.
- 6. Arrange half the asparagus in a layer in a prepared baking dish. Sprinkle with half the chopped egg. Dot with 1 tablespoon of the butter. Season with salt and cayenne pepper.
- 7. Arrange another layer with remaining asparagus. Sprinkle the center portion of asparagus with the remaining chopped egg.
- 8. Pour the reserved cream sauce down the middle of casserole. Sprinkle sauce with bread crumbs and cheese. Dot uncovered portions of asparagus with remaining 2 tablespoons butter to prevent drying out during baking.
- 9. Bake, covered, in the preheated oven for about a half hour. Uncover, bake 2-3 minutes more or until top is browned.
SCALLOPED ASPARAGUS CASSEROLE
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
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.
EASY SCALLOPED POTATOES RECIPE
The easiest scalloped potatoes recipe! This potato side dish has just a few ingredients and comes together quickly. It's perfect for a busy weeknight but is also great for special occasions.
Provided by Natasha Kravchuk
Categories Easy
Time 1h38m
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F with the rack in the center of your oven. You'll need a buttered 9x13 casserole dish.
- In a large mixing bowl, stir together ranch, mayonnaise, milk, minced garlic and 1 cup cheddar cheese. Add thinly sliced potatoes and stir until every slice is coated in the creamy sauce.
- Spread the potatoes evenly into the casserole dish, patting them evenly into the dish, then sprinkle on remaining 1 cup cheddar cheese.
- Cover tightly with foil and bake at 375˚F for 65-75 minutes or until tender when pierced with a knife. then remove foil and bake an additional 5 minutes. Broil on high heat for about 2-3 minutes at the end to lightly brown the cheese crust. Rest for 10-15 minutes then garnish with chives to serve.
Nutrition Facts : Calories 427 kcal, Carbohydrate 33 g, Protein 12 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 444 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASPARAGUS CASSEROLE
Asparagus Casserole in a creamy Alfredo sauce topped with crisp cheesy bread crumbs. This asparagus bake is easy and impressive.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 8
Steps:
- Preheat Oven to 400˚F with the rack in the center. Butter a 9x13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
- Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
- Pour sauce evenly over the asparagus, leaving about 1" space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.
- While the casserole is baking, make the topping: in a small mixing bowl, melt 1 Tbsp butter. Mix in 1/2 cup bread crumbs, stirring until evenly moistened, then stir in 1/2 cup remaining parmesan cheese. Halfway through baking, sprinkle the bread crumb topping evenly over the casserole then return it to the oven to finish baking.
- When asparagus has reached desired doneness, set oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.
Nutrition Facts : Calories 208 kcal, Carbohydrate 11 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 48 mg, Sodium 827 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
SCALLOPED SALMON CASSEROLE
My mother-in-law made this casserole for her family and when I joined the family I found I liked her Scalloped Salmon much better than the Salmon loaf my mom made. An easy dish to put together for a quick week night supper with a vegetable and a salad.
Provided by Marsha Gardner
Categories Seafood
Time 55m
Number Of Ingredients 11
Steps:
- 1. Combine salmon with chopped vegetables, season with salt and pepper.
- 2. Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
- 3. Pour milk over casserole. Dot with butter. Sprinkle with paprika.
- 4. Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.
SCALLOPED VEGETABLE CASSEROLE
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large cast iron-skillet over medium high heat. Add the potatoes, carrots, onion and butternut squash and let cook until golden brown, about 5 minutes. Add the thyme springs, butter and some salt and pepper and let the butter melt.
- Sprinkle the flour over the vegetables, stir to combine and cook for 3 minutes. Slowly stir in the chicken broth and milk and cook until thickened. Stir in the Cheddar.
- Top the vegetables with the breadcrumbs bake until golden brown and bubbly, 15 to 20 minutes. Let rest for 10 minutes before serving.
SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 4 to 6 side dish servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
- Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
- In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
- Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.
ASPARAGUS POTATO CASSEROLE
Provided by timetocook
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- In a casserole dish, combine the potatoes, onions and asparagus. Add the milk. Dot with the butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees F for 45 to 60 minutes. Before serving, stir in the grated Cheddar cheese.
Nutrition Facts :
SCALLOPED ASPARAGUS WITH CHEDDAR CHEESE SAUCE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F (180 C/Gas 4). Lightly butter a shallow 2-quart baking dish.
- For fresh asparagus, wash it and snap off the woody part of the stalks, and cut into 2 1/2-inch pieces.
- Lay the spears in a deep skillet or sauté pan and cover with about an inch of water and 1 teaspoon of salt. Cover and simmer for 3 to 5 minutes, or until just tender. (For frozen asparagus, follow the cooking instructions on the package.)
- Drain immediately and cover with cool water to stop the cooking process.
- Transfer it to the prepared baking dish or casserole.
- Melt the butter in a saucepan over medium-low heat.
- Mix 2 tablespoons of the butter with the soft bread crumbs and set aside for topping casserole later.
- Blend the flour, salt, and pepper into remaining butter in the saucepan. Continue cooking and stirring over low heat.
- Gradually add the milk and cook, stirring, until thickened.
- Add Worcestershire sauce, pimiento, and cheese; stir until cheese has melted.
- Pour the sauce over the asparagus in the baking dish and then top with the buttered crumbs.
- Bake in the preheated oven for 20 minutes.
- Serve with your choice of entrée and enjoy! You Might Also Like Asparagus With Cream Sauce Ham and Asparagus Crepes With Parmesan Cheese Creamy Pasta With Ham and Asparagus
Nutrition Facts : Calories 394 kcal, Carbohydrate 33 g, Cholesterol 38 mg, Fiber 6 g, Protein 17 g, SaturatedFat 9 g, Sodium 668 mg, Fat 23 g, ServingSize 1 Casserole (4 to 6 Servings), UnsaturatedFat 11 g
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- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; set aside.
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Servings 4Calories 465 per servingTotal Time 45 mins
- Cook asparagus in 1/2 cup boiling water for 3 minutes (asparagus still will be crisp). Drain, reserving liquid. Add enough milk to the cooking liquid to measure 2 cups liquid.
- For sauce, in a medium saucepan, melt the 1/3 cup butter; stir in flour, salt (if you like), and pepper. Stir in milk mixture all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in pimiento.
- Cover bottom of a greased 1-1/2-quart casserole with half of the asparagus, reserving 6 asparagus tips for garnish. Arrange half of the eggs over asparagus. Spoon half of the sauce on top; sprinkle with half of the cheese. Repeat layers. Sprinkle with bread crumbs and drizzle with the melted butter.
- Bake in a 425 degree F oven about 20 minutes or until bubbly. Garnish with reserved asparagus tips. Makes 4 main-dish or 6 side-dish servings.
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- To the butter mixture, add soft bread crumbs, Parmesan cheese, dried basil, salt and pepper, garlic powder and sugar. Stir.
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From today.com
3.5/5 (410)Category Side DishesCuisine AmericanTotal Time 1 hr 30 mins
- Pre-bake the casserole: Preheat the oven to 375 degrees F and butter a 9 x 13-inch casserole dish or other shallow 3-quart casserole dish.
- Melt 1 tablespoon butter in a small saucepan over medium-low heat and add the shallot and garlic. Cook, stirring occasionally, until the shallot is softened but not browned, about 2-3 minutes. Remove from the heat and pour in the half and half.
- Place a layer of potatoes in overlapping slices across the bottom of the casserole dish, then sprinkle lightly with salt and pepper. Sprinkle 1/4 of the cheese across the potatoes, then repeat 3 more times with the remaining potatoes, salt, pepper and cheese.
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