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
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
LAYERED ASPARAGUS CASSEROLE
This recipe is from one of those school fundraiser cookbooks, so it is very simple. It uses canned asparagus, which can be slimy, so be aware. You can sub fresh cooked asparagus if you like. This is quick and uses ingredients I always have on hand. I served it with ham and mashed potatoes.
Provided by Barenakedchef
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place asparagus on bottom of lightly greased 9x9x2 baking dish. Spread 1/2 of soup over this. Sprinkle half of cheese over soup. repeat. Spread cracker crumbs over the top and drizzle with melted butter. Bake in 350 oven until browned, about 30-40 minutes.
Nutrition Facts : Calories 220, Fat 17.1, SaturatedFat 6.1, Cholesterol 19.8, Sodium 554.6, Carbohydrate 10, Fiber 3, Sugar 2.8, Protein 9.2
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.
SPRING LAYERED SALAD WITH ASPARAGUS AND BUTTERMILK DRESSING
Layered is the new chopped! We stacked spring's best produce and finished it with a Parmesan-buttermilk dressing (which you can also use on any non-vertical salad). If peas are more your thing, swap them out for the asparagus. You could also add a layer of leftover potato salad, because... why not?
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain.
- Meanwhile, set up a steamer in a pot of simmering water. Add the asparagus, and steam until bright green and crisp-tender, 6 to 8 minutes. Remove, spread out on a baking sheet and let cool.
- Whisk together the buttermilk, Parmesan, mayonnaise, garlic, the remaining 1 tablespoon vinegar, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the arugula, then add the following in separate layers: the radishes, half the broccoli, the snap peas, the pickled red onion, the remaining arugula, the remaining broccoli, and the asparagus and egg. Sprinkle the top with the almonds. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.)
- If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side.
Nutrition Facts : Calories 399, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 202 milligrams, Sodium 426 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 20 grams, Sugar 8 grams
ASPARAGUS AND ENGLISH PEA CASSEROLE
An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
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 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
Make and share this Asparagus Casserole recipe from Food.com.
Provided by Flora Underwood
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
- Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
- Spread buttered crumbs over top.
- Bake at 400F for approximately 20 to 30 minutes or until bubbly.
Nutrition Facts : Calories 242.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 135.7, Sodium 693.2, Carbohydrate 10.9, Fiber 2.5, Sugar 3.4, Protein 14.2
ASPARAGUS CASSEROLE
This wonderful side dish was always on my grandmother's Thanksgiving table. It is so good. You can use any size can of asparagus, depending on how much of the vegetable you want in the dish.
Provided by Jenny White
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Melt butter over low heat.
- Add flour, salt and pepper.
- Stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk).
- Cook, stirring constantly, until thick and smooth.
- In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
- Repeat layers.
- Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.
Nutrition Facts : Calories 179.4, Fat 10.9, SaturatedFat 5.9, Cholesterol 129.8, Sodium 400.5, Carbohydrate 13.6, Fiber 1.2, Sugar 0.9, Protein 7.3
ASPARAGUS AND EGG CASSEROLE
Make and share this Asparagus and Egg Casserole recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter; blend in flour and mustard and wisk until smooth.
- Add milk gradually, stirring constantly so it doesn't lump.
- Cook, stirring, until thickened.
- Season with salt, pepper, and celery salt.
- Reserve 1/2 cup potato chips.
- Arrange alternate layers of egg, potato chips, and asparagas in 2 qt.
- casserole.
- Pour sauce over all.
- Top with remaining 1/2 cup potato chips.
- Bake 20-30 minutes@ 350F or until bubbly.
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
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5/5 (3)Total Time 45 minsServings 10Calories 179 per serving
- Preheat oven to 450°F. Put a large pot of water on to boil. Set a large bowl of ice water near the stove.
- Melt 1 tablespoon butter in a small bowl in the 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 for 5 minutes, then drain and pat dry. Arrange the asparagus in a 9-by-13-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.
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