CREAMY FRESH ASPARAGUS CASSEROLE
Springtime brings excellent local fresh asparagus. Try this with your Easter ham dinner for some ahhh and ohhs! Enjoy!!
Provided by Caroline Cooks
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
- Cut into 1 1/2-inch pieces.
- Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
- Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
- DO NOT BROWN.
- Gradually add milk, stirring constantly until smooth and thickened.
- Stir in salt and pepper, to taste.
- Arrange half of asparagus in lightly sprayed baking dish.
- Top with egg slices and half of white sauce.
- Repeat.
- Combine cracker crumbs with butter and sprinkle over casserole.
- Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.
Nutrition Facts : Calories 367.4, Fat 21.4, SaturatedFat 11.7, Cholesterol 234.2, Sodium 522.7, Carbohydrate 30.1, Fiber 5, Sugar 3.5, Protein 16.9
ASPARAGUS CASSEROLE
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
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
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.
CREAMED ASPARAGUS
I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.
Provided by JoAnn Cambareri
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
- Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
- Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 6.4 g, Cholesterol 19.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 153.5 mg, Sugar 3.4 g
CREAMED ASPARAGUS ON TOAST
My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.
Provided by Bud Stonerook
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
- Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g
ASPARAGUS CASSEROLE
This cheesy asparagus recipe is simple, quick, and fantastic!
Provided by Big Mamma
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g
ASPARAGUS AND MUSHROOM CASSEROLE
A fresh twist on the holiday casserole my mom always made.
Provided by hembrees
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
- Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
- Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
- Spoon the asparagus mixture over the crumb mixture.
- Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
- Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
- Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g
CREAMY GARLIC ASPARAGUS BAKE
Serve this creamy, flavor-packed asparagus side dish, and you'll get rave reviews. It's unforgettably delicious from the first bite to the last!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
- Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
- In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
- Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 1 g
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
CREAMY ASPARAGUS CASSEROLE
Unlike most kids, my son doesn't consider asparagus "yucky". He loves it...especially in this dish. Whenever I serve this creamy combination, there's never any left.-Teresa Kachermeyer, Frederick, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
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
CREAMY CHICKEN ASPARAGUS CASSEROLE
Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.
Provided by Cathy Pete
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 9x13 baking dish.
- Spread wild rice on the bottom of the dish.
- In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
- Top the rice with the chicken and asparagus and 1 cup of cheese.
- Combine the soups, miracle whip, eggs, lemon juice, whisk together.
- Spread soup mixture on top.
- Then top with remaining cheese and then crushed croutons.
- Finally, spoon melted butter over croutons.
- Bake at 350 degrees for 45 minutes to an hour.
Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35
CREAMY CRAB AND ASPARAGUS BAKE
Time and budget friendly! This is a simple-to-prepare dish with plenty of spices and tasty ingredients to make a creamy, cheesy crab and asparagus noodle casserole. It's great for busy nights when your time is limited but you have a hungry family waiting for dinner. Adjust the horseradish and red pepper flakes to whatever level of spicy pleasure you can tolerate. I hope you enjoy it.
Provided by Northwestgal
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
- In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
- Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
- Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
- Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
- Bake at 350° for 30 minutes. Serve hot.
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
POTATO ASPARAGUS BAKE
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts :
ASPARAGUS CASSEROLE
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.
CHEESY ASPARAGUS CASSEROLE
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
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.
CREAMY ASPARAGUS CASSEROLE
I've been looking for a recipe to get my DH to eat asparagus. Haven't tried this yet, but hope it does the trick!
Provided by mailbelle
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup and milk.
- Add beans, asparagus and mushrooms; mix well.
- Pour into a greased 8-inch square baking dish.
- Cover and bake at 350 degrees for 20 minutes.
- Toss bread cubes, almonds and butter; sprinkle over the casserole.
- Bake, uncovered, 15-20 minutes longer or until bubbly.
Nutrition Facts : Calories 117.8, Fat 6.2, SaturatedFat 3.1, Cholesterol 13, Sodium 204.4, Carbohydrate 13.3, Fiber 3, Sugar 1.5, Protein 4.1
CRUMB-TOPPED ASPARAGUS CASSEROLE
We had plenty of fresh vegetables on the farm, so I also made this family favorite with broccoli or green beans instead of asparagus.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 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 3-5 minutes or until crisp-tender. Drain well. Place in a greased 11x7-in. baking dish; set aside., In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese., In another small bowl, toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 383 calories, Fat 30g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 803mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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