Asparagus Breakfast Casserole Food

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
• Place eggs in a medium 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, peel and chop.
• In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
• Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
• Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.

OVERNIGHT ASPARAGUS BREAKFAST CASSEROLE WITH HAM

Steps:

• Rinse asparagus and snap off woody ends of the stems. Cut spears into 1-inch pieces.
• Melt butter in a skillet over medium heat. Add asparagus; cover and cook for 4 minutes, stirring frequently.
• Add onion and red pepper. Cook uncovered for 3-5 minutes, stirring frequently. Remove from heat and set aside.
• Place bread cubes in a 9x13-inch baking dish coated with non-stick cooking spray. Sprinkle evenly with chopped ham, spoon on the cooked vegetables, and top with 1 cup shredded Swiss cheese.
• In a large bowl, whisk together eggs, milk, basil, salt, and pepper. Pour evenly over bread mixture in baking dish.
• Cover and refrigerate 12-24 hours.
• Bake uncovered at 350℉ for 45-55 minutes, until set and golden brown.
• Sprinkle with remaining 1 cup shredded Swiss cheese. Bake for 5-10 minutes more, until cheese is melted.
• Allow to stand 10 minutes before serving.
• To break off the woody bottoms of the asparagus stems, just hold onto a spear of asparagus toward the bottom with both your hands. Bend the asparagus spear gently until it snaps. It will naturally snap apart at the best place to separate the woody end and tender tip. Or, just cut the spears with a knife, cutting where the green color fades if you'd prefer.
• If the asparagus is young and thin, you just need to trim off the very bottom of the spears -- no need to snap the spears because there's really no thick, woody part to them yet.
• I sometimes use a mixture of Swiss and Monterey Jack cheese, or a mixture of Swiss and mozzarella.
• It's important for this casserole to sit refrigerated for at least 12 hours. This allows the bread cubes to absorb the egg/milk mixture, and creates the casserole's fluffy texture when baked. I don't recommend short-cutting this step.

ASPARAGUS BREAKFAST CASSEROLE

Steps:

• Melt butter and swirl to cover bottom and sides of a 9x13-inch pan.
• Spread potatoes (still frozen is okay) in bottom of pan.
• Top with chopped onions, ham and asparagus.
• Salt and pepper slightly.
• Sprinkle 1 cup swiss cheese on top.
• At this point you can continue or casserole may be refrigerated overnight.
• Pour beaten eggs over hash browns & vegetables.
• Sprinkle with salt and pepper.
• Bake at 350 degrees for 40-45 minutes or until a knife comes out clean.
• Sprinkle with remaining 1/4 Swiss cheese and return to oven for 2-3 minutes or until cheese is hot and bubbly.

NEELY'S ASPARAGUS CASSEROLE

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

Steps:

• Preheat the oven to 350 degrees F.
• Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
• Run the asparagus tops under cold water to stop the cooking.
• Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
• Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 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.

EASY BACON AND ASPARAGUS EGG CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
• In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
• Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.

CREAMY ASPARAGUS CASSEROLE

Steps:

• In a large bowl, combine soup and milk. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly.

ASPARAGUS BAKE

Steps:

• If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
• Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
• Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
• Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
• Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

ASPARAGUS-POTATO BRUNCH BAKE

Steps:

• Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
• Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

TIA'S ASPARAGUS HASH BROWN BREAKFAST CASSEROLE

Steps:

• Add canola oil to bottom of skillet; heat to medium-high; add hasbrowns, onion and garlic. Spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes until brown.
• In a lightly sprayed 9 x 13 baking dish, spread hashbrowns on the bottom. Then spread the mushrooms, asparagus, roma tomatoes and 3/4 of the swiss cheese over the hashbrowns.
• Beat eggs, milk, pepper, nutmeg and hot pepper sauce together and pour over everything. Press evenly down with edge of spoon or clean fingertips making sure all is coated. Top with remaining cheese.
• At this point cover with foil and refrigerate till morning if making the day before.
• Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12 - 15 minutes.

HAM AND ASPARAGUS CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley. , In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

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:

• 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.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

ASPARAGUS OR BROCCOLI CASSEROLE

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.