Asparagus Casserole Recipe 55

ASPARAGUS CASSEROLE

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.

ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350*.
• Melt butter over low heat.
• Add flour, salt and pepper.
• Stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk).
• Cook, stirring constantly, until thick and smooth.
• In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce.
• Repeat layers.
• Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.

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.

CHEESY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Whisk cream of asparagus soup with milk in a bowl until smooth.
• Spread the cooked bow tie pasta over the bottom of the baking dish.
• Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
• Lay chicken breast slices over pasta.
• Spread the asparagus over the chicken slices.
• Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
• Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

ASPARAGUS CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees
• 2. Layer crackers on bottom of Bread pan
• 3. Layer of Asparagus on top of crackers
• 4. Sprinkle layer of Cheese on top of Asparagus
• 5. Do this two more time to fill the bread pan You can softly push down the layers as you go to make room. Add one more layer of crackers on top
• 6. Slowly pour milk over the casserole up to the top of the last layer of crackers.
• 7. Line cookie sheet pan with foil in case for boil over and place Casserole on sheet and put it in the oven on the middle rack.
• 8. Cook for 55 min. until milk has cooked down and not runny or soupy . Should be gelled with the crackers. Add a little more cheese on top just before pulling out of oven. Let set and cool 5 or more mins. It will be too hot to eat right out of the oven.

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 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 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

Steps:

• Preheat oven to 375 degrees Fahrenheit and place oven rack in middle position.
• Prep and assemble all ingredients.
• Lightly butter (or spray with cooking oil spray) a 2 quart casserole. (NOTE: Since casserole dishes come in a variety of shapes and depths these days, these directions are for 2 layers, however it can easily be converted to 3 layers.)
• Spread a thin layer of the cream of mushroom soup in the bottom of prepared dish (about 2 tablespoons.)
• Evenly distribute 1 1/2 cans of drained asparagus in dish.
• Place slices of 2 hard boiled eggs evenly over the asparagus.
• Carefully, so as not to disturb the yolks too much, spread 1 1/2 cans of soup over the egg layer.
• Sprinkle with half of the shredded cheese.
• Repeat layers of asparagus, eggs, soup and cheese.
• Place the casserole dish on a rimmed cookie sheet and bake at 375 degrees F for 45 minutes; remove from oven, top with croutons, return to oven and continue to bake for another 10-15 minutes or until beginning to bubble close to the middle. (Cover lightly with aluminum foil if croutons begin to get too brown.)
• Remove from oven and let cool for 10 minutes before serving.
• Cover and refrigerate leftovers.

ZUCCHINI AND ASPARAGUS LUNCH CASSEROLE

Steps:

• Preheat oven to 350°F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
• Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
• Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
• To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
• Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

CHEESY ASPARAGUS CASSEROLE

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.

ASPARAGUS CASSEROLE

Steps:

• 1. GRATE CHEESE AND MIX WITH CRACKER CRUMBS. ADD ASPARAGUS LIQUID TO SOUP
• 2. BUTTER CASSEROLE DISH AND PUT A LAYER OF CRACKER AND CHEESE MIX, LAYER OF ASPARAGUS TIPS. SPRINKLE NUTS. COVER WITH SOUP.REPEAT,MELT BUTTER AND POUR OVER,BAKE AT 350* FOR 30 MIN.
• 3. WHEN USING 3-10 1/2 OZ. CANS POUR OFF 2OZ. OF LIQUID BEFORE ADDING TO SOUP.

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.