Eating Wells Asparagus Casserole Food

CREAMY MUSHROOM, CHICKEN & ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees F. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add mushrooms and onion; cook, stirring often, until the moisture released from the vegetables evaporates and the mushrooms are lightly browned, 9 to 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly, until the liquid thickens, about 2 minutes. Stir in tarragon, salt and 1/4 cup Parmesan until melted. Stir in asparagus, rice and chicken. Remove from heat.
• Toss panko with the remaining 1 1/2 teaspoons oil and 1/4 cup Parmesan in a small bowl; sprinkle over the chicken mixture. Bake until the mixture is bubbly and the topping is golden, about 15 minutes.

EATING WELL'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 450.
• Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
• Melt a tablespoon of butter in a small bowl in the microwave, about 30 seconds. Stir in panko and set aside.
• Cook asparagus in boiling water until bright green, about 1 minute.
• Drain and transfer to the ice bath.
• Let cool for 5 minutes, then drain and pat dry.
• Arrange the asparagus in a 9x13 inch baking dish.
• Heat the pot over medium high heat.
• Add the remaining 2 tablespoons butter and stir until melted.
• Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add flour and cook, stirring, for 30 seconds.
• Gradually whisk in milk.
• Bring to a boil, whisking constantly.
• Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat.
• Stir in cream cheese, mozzarella, and salt.
• Pour the cheese sauce over the asparagus and stir to coat.
• Sprinkle the reserved panko mixture on top. Bake until the asparagus is tender, 12 to 15 minutes.

BRENDA'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 450*. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
• Melt 1 Tbs butter in a small bowl in a microwave, about 30 seconds. Stir in panko; set aside.
• Cook asparagus in the boiling water until bright green, about 1 minute. Drain and transfer to the ice bath. Let cool 5 minutes, then drain and pat dry. Arrange the asparagus in a 9 x 13 inch baking dish.
• Heat the pot over medium-high heat. Add the remaining 2 Tbs butter and stir until melted. Add garlic and cook, stirring, until fragrant, about 1 minute. Add flour and cook, stirring for 30 seconds.
• Gradually whisk in milk. Bring to a boil, whisking constantly. Continue cooking and whisking until the mixture thickens, about 5 minutes. Remove from heat. Stir in cream cheese, mozzarella and salt.
• Pour the cheese sauce over the asparagus and stir to coat. Sprinkle with reserved panko mixture on top. Bake until the asparagus is tender, 12-15 minutes.

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.