Crumb Topped Asparagus Casserole Recipes

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.

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.

ASPARAGUS CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Make cream sauce with flour, butter and milk.
• 3. Add grated cheese.
• 4. Season with salt and Tabasco.
• 5. Alternate layers of asparagus, sliced eggs, sauce and almonds.
• 6. Top with buttered crumbs.
• 7. Bake at 350 degrees until heated.

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.

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.

ASPARAGUS CASSEROLE

Steps:

• Preheat Oven to 400˚F with the rack in the center. Butter a 9x13 casserole dish. Arrange trimmed asparagus in prepared casserole dish, packing it down for a fairly flat and even surface.
• Place a saucepan over medium heat. Melt in 3 Tbsp butter then add 2 1/2 Tbsp flour and whisk constantly for 3 minutes or until butter just starts to turn golden in color. Whisk in 2 cups half and half, 2 tsp garlic salt and 1/4 tsp black pepper. Whisk until sauce just starts to thicken then remove from heat. Sprinkle in 1/2 cup parmesan and whisk until cheese is melted and incorporated.
• Pour sauce evenly over the asparagus, leaving about 1" space on the long sides of the casserole dish. Bake uncovered at 400˚F for 15-18 minutes (depending on thickness of asparagus), or until asparagus reaches desired tenderness.
• While the casserole is baking, make the topping: in a small mixing bowl, melt 1 Tbsp butter. Mix in 1/2 cup bread crumbs, stirring until evenly moistened, then stir in 1/2 cup remaining parmesan cheese. Halfway through baking, sprinkle the bread crumb topping evenly over the casserole then return it to the oven to finish baking.
• When asparagus has reached desired doneness, set oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.

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.

BAKED ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Coat a baking dish with melted butter and arrange asparagus in a single layer. Sprinkle onion, celery, bread crumbs, Parmesan cheese, salt, pepper, oregano, and thyme over asparagus; top with tomato slices.
• Bake in the preheated oven until asparagus is tender and top is golden brown, about 45 minutes.

PARMESAN CRUSTED ROASTED ASPARAGUS

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9 x 13 inch baking pan with nonstick cooking spray.
• Cut the rough ends off the asparagus and place in prepared pan.
• Generously spray nonstick cooking spray on top of asparagus.
• Sprinkle Parmesan cheese in an even layer on top of asparagus.
• Season with salt and pepper, to taste.
• Place croutons in a resealable bag and crush using a rolling pin until fine crumbs form or place in a food processor.
• Sprinkle crouton crumbs on top of asparagus and spray again with nonstick cooking spray.
• Bake for 15-20 minutes, or until crumb topping is golden brown and asparagus can be easily pierced with a fork.

ASPARAGUS CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
• Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
• Bake for 20 minutes in the preheated oven, or until the top is golden.

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
• Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
• Top asparagus with breadcrumbs, and garnish with lemon.

ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING

Steps:

• Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
• Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
• Steam the asparagus until firm, but tender, about 3 to 4 minutes.
• Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.

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.