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.
MRS BICE'S ASPARAGUS CASSEROLE
Mrs. Bice was a member of my grandparent's church when I was growing up. I remember this casserole from the funeral lunches the UMW would prepare for the family before or after the service. Mrs. Bice's original recipe calls for 3 cans of asparagus spears, but I prefer fresh or high quality frozen cooked. You need enough to cover the bottom of your pan completely. Asparagus lovers like me say "the more the better!" This was always served as a side dish, but I often make it as a meatless main dish.
Provided by DeniseBC
Categories Vegetable
Time 1h25m
Yield 6-8 as a side dish
Number Of Ingredients 8
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.
Nutrition Facts : Calories 466.6, Fat 35.5, SaturatedFat 21.6, Cholesterol 206.7, Sodium 508.6, Carbohydrate 14.9, Fiber 2.1, Sugar 2.6, Protein 23.2
ASPARAGUS CASSEROLE
Steps:
- 1. Butter a casserole dish.
- 2. Put a layer of asparagus on bottom then add soup.
- 3. Next add mushrooms and half the cheese.
- 4. Add second layer of asparagus and end with a layer of cheese.
- 5. Bake at 350 degrees for 30 minutes or until bubbly.
- 6. Sprinkle onion rings on top and return to oven for 5 minutes more.
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
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
BISCUITS AND ASPARAGUS CASSEROLE
Make and share this Biscuits and Asparagus Casserole recipe from Food.com.
Provided by morgainegeiser
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- In a 9 X 9 inch square pan, layer half the asparagus, eggs, and cheese and dot with butter. Repeat layers.
- Spoon soup evenly over layers.
- Bake for 15 minutes or until bubbly.
- Make biscuits and cut into 2-inch rounds. Sprinkle with sesame seeds on a a plate and press the top of each biscuit into the seeds. Arrange with seed side up over hot mixture. Return to oven and bake an additional 18 to 22 minutes or until biscuits are a deep golden brown.
- Serve hot from the oven.
Nutrition Facts : Calories 579.1, Fat 30.3, SaturatedFat 8.9, Cholesterol 158.5, Sodium 1210.8, Carbohydrate 61.3, Fiber 3.5, Sugar 4.6, Protein 16.5
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