Mushroom And Asparagus Casserole Food

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ASPARAGUS CASSEROLE



Asparagus Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Two bunches fresh asparagus
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)

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.

MUSHROOM ASPARAGUS QUICHE



Mushroom Asparagus Quiche image

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! -Sharon A. Fujita, Fontana, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

Steps:

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

Nutrition Facts : Calories 272 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

1 (16 ounce) can asparagus spears or 1 (16 ounce) can asparagus spears, cut
2 hard-boiled eggs
1 cup grated cheddar cheese
1 (2 ounce) jar canned pimientos
1 (10 1/4 ounce) can cream of mushroom soup or 1 (10 1/4 ounce) can white sauce
seasoned pepper (optional)
fresh breadcrumb, with
melted butter
water chestnut (optional)
onion (optional)

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

CHEEZ-IT ASPARAGUS CASSEROLE



Cheez-It Asparagus Casserole image

Make and share this Cheez-It Asparagus Casserole recipe from Food.com.

Provided by Candace Michelle

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 (20 ounce) can asparagus, undrained
1 (10 ounce) box Cheez-It crackers, crushed
2 eggs, hard-boiled and sliced
1 (10 ounce) can cream of mushroom soup
1/2 cup mushroom, chopped

Steps:

  • Preheat oven to 350°F
  • Mix asparagus and juice with cream of mushroom soup and mushrooms. Put half crackers on bottom of a greased baking dish.
  • Pour soup mixture onto crackers, layer with sliced egg. Top with other half of crackers.
  • Cook for 30 minutes or until bubbly.

Nutrition Facts : Calories 325, Fat 16.6, SaturatedFat 5.7, Cholesterol 76.7, Sodium 812.9, Carbohydrate 35, Fiber 3.1, Sugar 2.3, Protein 10.1

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

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

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS



Buttery Pan Roasted Mushrooms and Asparagus image

Make and share this Buttery Pan Roasted Mushrooms and Asparagus recipe from Food.com.

Provided by akgrown

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/2 small onion, sliced thinly
1 1/2 cups fresh mushrooms, sliced
1 1/2 cups asparagus, 1 inch chopped tips and most tender parts
3 -4 tablespoons butter (no substitutions)
salt and pepper

Steps:

  • In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
  • Add mushrooms and cook until they start to brown, stirring often.
  • Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

Nutrition Facts : Calories 201, Fat 17.8, SaturatedFat 11, Cholesterol 45.8, Sodium 174.3, Carbohydrate 8.9, Fiber 3.5, Sugar 3.5, Protein 5.2

ASPARAGUS, MUSHROOM AND TOMATO BAKE WITH SEASONED CHEESE SAUCE



Asparagus, Mushroom and Tomato Bake With Seasoned Cheese Sauce image

Low carb and oh so good! Inspired by Gary Rhodes cheese sauce which I made in one of his recipes. The seasoning in the cheese sauce gives this dish a very unique flavor. This is a wonderful spring dish. If you are an asparagus lover as myself I hope you give it a try.

Provided by Summerwine

Categories     Cheese

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 lb asparagus, trimmed
2 portabella mushrooms, cleaned
3 -4 tomatoes, quartered
olive oil, for drizzling
sea salt
1 whole clove
1 bay leaf
1 small onion
2 cups milk, I use skimmed
1 tablespoon butter
1 tablespoon flour
1 cup cheddar cheese
1 teaspoon Dijon mustard (optional)
1 cup cream (optional)
salt and pepper

Steps:

  • Preheat oven to 375 F degrees. Cover a baking pan or cookie sheet with foil (for easy cleanup).
  • Drizzle the olive oil over the mushrooms and asparagus and gently toss to coat them.
  • Put the mushrooms in the center of the pan; arrange the asparagus on both sides of the mushrooms with tips pointing in both directions on both sides of the mushrooms; reserve the tomatoes at this point.
  • Bake the mushrooms and asparagus in the oven for about 15-20 minutes.
  • Scatter the tomatoes over top of asparagus; drizzling a touch of olive oil over the top of the tomatoes.
  • Sprinkle a touch of sea salt over top of tomatoes and asparagus and bake for approximately another 10 minutes. Make sure to check your asparagus and mushrooms to desired tenderness.
  • For the sauce:
  • Pour the milk into a medium sized saucepan.
  • Make an 'ornament' with the onion, bay leaf and clove by using the clove to pierce the bay leaf and then poke the bay leaf into the onion; add your 'ornament' to the milk in the saucepan.
  • Warm the milk gently over low heat, to infuse the flavors, until it just begins to boil; cover and let rest for about 15 minutes or so while you follow the next step.
  • In another medium saucepan melt the butter over low heat; mix in the flour and cook for a couple of minutes stirring constantly.
  • Add the milk to the butter/flour mixture 1/2 cup at a time; cook and stir until all the milk has been added.
  • For a stronger flavor in your sauce you can add the onion from the milk mixture at this point.
  • Cook over low heat until thick, about 20-25 minutes; stirring occasionally so it doesn't burn on the bottom.
  • Once the sauce has thickened remove the onion, and add salt and pepper to taste; leaving the sauce over very low heat.
  • Stir in the cream (if using) to give a silky texture to the sauce. You don't have to use it all depending on the thickness of your sauce; keeping in mind the cheese will also thicken the sauce further.
  • Add the mustard and cheese to the sauce until the cheese is melted; BE VERY CAREFUL NOT TO LET BOIL!. The cheese will separate and it will not look appealing.
  • Drizzle the Cheese Sauce over top of the baked vegetables and serve.

Nutrition Facts : Calories 568.8, Fat 34.5, SaturatedFat 21.4, Cholesterol 108.8, Sodium 558.5, Carbohydrate 39.4, Fiber 8.6, Sugar 11.1, Protein 32

ASPARAGUS AND MUSHROOM CASSEROLE



Asparagus and Mushroom Casserole image

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

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
¼ onion, thinly sliced
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
½ cup coarsely chopped pecans

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

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