Ritz Cracker Asparagus Casserole Food

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 II

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.

ASPARAGUS AND MUSHROOM CASSEROLE

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.

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.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS

Steps:

• To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
• Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
• Bake in preheated oven for 30 minutes.

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.

RITZ-CRACKER ASPARAGUS CASSEROLE

Steps:

• Drop fresh asparagus into boiling water.
• As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
• Drain.
• Mix soup and milk together.
• Place asparagus in 9x13x2-inch casserole.
• Top with sliced eggs.
• Sprinkle with crackers; sprinkle with cheese.
• Pour soup mixture over casserole.
• Bake at 350 degrees until hot, just bubbling and cheese is melted.
• NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.

RITZ CRACKER CABBAGE CASSEROLE

Steps:

• Cut up the cabbage and drop into boiling water; boil for about 5 minutes, turn off heat but leave in pot, covered.
• Saute the onion in the 2 Tablespoons butter.
• Drain cabbage and add soup and Velveeta.
• Add sauted onion with the salt and pepper to taste.
• Mix well and pour into a 10x13" casserole dish.
• Sprinkle with crushed crackers and drizzle with the melted butter.
• Bake at 350 degrees for about 30 minutes.

RITZ ZUCCHINI CHEDDAR CASSEROLE

Steps:

• In a large frying pan, saute, in butter, zucchini and onion till soft and transparent. Add salt and pepper to taste. Set aside.
• I a large bowl, mix crushed crackers and cheddar cheese. Place 1/2 of cracker/cheddar mixture into sauteed zucchini and onions. (reserving the other 1/2 as the topping.)
• In a separate medium bowl, whisk the eggs and milk well. Pour this into the zucchini mixture and blend well. I use the same big frying pan to mix all these steps.
• Place zucchini mixture into a 2 quart baking dish. Top with remaining cracker/cheddar mixture.
• Bake in a preheated oven at 400 degrees for about 20-25 minutes, until golden brown on top.

MRS BICE'S ASPARAGUS CASSEROLE

Steps:

• Steam or cook asparagus as desired. I always leave the spears whole, but it may be easier for serving to cut them in half.
• Sprinkle 1 cup Ritz cracker crumbs in bottom of prepared 13"x9" casserole.
• Sprinkle 1 1/2 cups cheese over crumbs.
• Layer all asparagus over cheese.
• Sprinkle chopped eggs over asparagus.
• Prepare cream sauce:.
• Blend flour and butter over medium heat until it makes a paste.
• Add liquid, seasoning with salt and pepper to taste.
• Cook, stirring constantly, until bubbly and thick, adding more liquid as needed.
• Spread cream sauce over eggs.
• On top of sauce, sprinkle pimento, remainder of cheese, topping with remaining Ritz cracker crumbs.
• Bake at 350 about 40 minutes until bubbly and cheese is turning light brown.

SALTINE-CRACKER ASPARAGUS CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
• Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
• Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
• Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
• Cover evenly with half the sour cream mixture.
• Thoroughly drain second can asparagus and layer.
• Top with remaining sour cream mixture.
• Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
• Bake uncovered 30-40 minutes or until bubbly.

ASPARAGUS CASSEROLE

Steps:

• White sauce: Melt butter; add flour& stir until smooth.
• Add milk, salt, pepper& garlic& stir until boiling.
• Lower heat& stir continuously until thick.
• Add cheese& stir until melted.
• Place asparagus in a greased casserole dish.
• Arrange egg slices over asparagus.
• Pour white sauce over all.
• Melt 2 T.
• butter& stir in cracker crumbs.
• Sprinkle crumbs over top of the casserole.
• Bake@ 300 for 40 minutes.

CRUMB-TOPPED ASPARAGUS CASSEROLE

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.

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.