Cheez It Asparagus Casserole Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus spears in a shallow baking dish.
• Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
• Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

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.

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.

Steps:

• Preheat oven to 450°F
• In a large skillet over medium-high heat melt 2 tablespoons butter. Saute asparagus for 2-3 minutes until barely tender. Remove from pan and set aside.
• In same skillet, saute onion in 2 tablespoon butter until onion is soft and translucent. Stir in flour, salt and pepper. Cook for 1 minute until flour is well blended.
• Add sour cream and cheese. Cook, stirring constantly, over low heat until cheese melts.
• Spoon asparagus into a buttered shallow baking dish. Top with cheese, onion and sour cream mixture.
• In a small skillet heat the remaining tablespoon of butter, and when it has melted toast the Panko breadcrumbs for about 1 minute.
• Place Panko breadcrumbs evenly over the top of contents of the baking dish.
• Bake at 450°F for 20 minuites. If top is not brown, place under broiler for an additional minute or two.
• Recipe was inspired by The Joy of Sharing, Garber United Methodist Church, New Bern, NC, and Charlotte, NC.

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.

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.