Asparagus Casserole Ala Nita Recipes

ASPARAGUS CASSEROLE ALA NITA

Steps:

• Preheat Oven 350 Degrees F.
• Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.
• Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
• Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.
• Drizzle the juice of 1 fresh lemon over the asparagus.
• Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice.
• Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds.
• Pour melted butter over asparagus and stuffing mix.
• Combine 1/4 cup Half& Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained.
• Pour over asparagus and stuffing mix.
• Place casserole in center of preheated 350 Degrees F.
• oven and bake for about 25 minutes.
• Spread 1 cup grated Sharp Cheddar Cheese over top of casserole.
• Bake 10 or 12 minutes until cheese is melted thoroughly.
• Serve hot.
• ENJOY!

NEELY'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove rom heat and let cool.
• In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
• In a separate bowl, add panko, paprika and butter. Mix well to combine.
• Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
• Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

NEELY'S ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool.
• In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
• In a separate bowl, add panko, paprika and butter. Mix well to combine.
• Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
• Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

CHEEZ-IT ASPARAGUS CASSEROLE

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.

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.

CREAMY FRESH ASPARAGUS CASSEROLE

Steps:

• Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
• Cut into 1 1/2-inch pieces.
• Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
• Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
• DO NOT BROWN.
• Gradually add milk, stirring constantly until smooth and thickened.
• Stir in salt and pepper, to taste.
• Arrange half of asparagus in lightly sprayed baking dish.
• Top with egg slices and half of white sauce.
• Repeat.
• Combine cracker crumbs with butter and sprinkle over casserole.
• Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.

CAMPBELL'S SAUCY ASPARAGUS CASSEROLE

Steps:

• 1. Place the asparagus in a 13x9x2 inch (3 qrt) shallow baking dish.
• 2. Stir the soup and milk in a small bowl and pour over the asparagus. Mix the bread crumbs and butter in a small bowl and sprinkle over the soup mixture.
• 3. Bake at 400 degrees F for 20 mins. or until golden brown and bubbly.

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.