FRESH ASPARAGUS AND CHICKEN CASSEROLE
Great in the spring when asparagus first comes in and you can get it fresh.
Provided by KMSMOKEY
Categories Pasta and Noodles Noodle Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
- Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
- Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
- Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
- Bake 30 minutes in the preheated oven, until lightly brown.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.7 g, Cholesterol 76.6 mg, Fat 20.1 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 322.8 mg, Sugar 3.9 g
ASPARAGUS AND CASHEWS
I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.
Provided by Shelly Domke
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g
ASPARAGUS, HAM AND EGG BAKE
Do-ahead convenience! Crunchy cornflake crumbs top a savory egg bake brimming with tender asparagus and delicious ham.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
- In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
- Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 265 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 6 g, TransFat 0 g
CROCK POT ASPARAGUS CASSEROLE
Make and share this Crock Pot Asparagus Casserole recipe from Food.com.
Provided by bmcnichol
Categories Vegetable
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place drained asparagus in lightly buttered crock pot.
- Combine soup and cheese.
- Top asparagus with soup mixture, then the cracker crumbs.
- Dot with butter.
- Cover and cook on low for 4 to 6 hours.
Nutrition Facts : Calories 158.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 480, Carbohydrate 10, Fiber 2, Sugar 2, Protein 8.1
JAN'S CREAM OF ASPARAGUS SOUP FOR THE CROCK POT
I found this on the 'net... posted in reply to a request. Jan's Cream of Asparagus Soup for the Crock pot This is not a low-fat recipe, but hey, asparagus is a good excuse to splurge. Note: This is for a 5-quart crock pot, which is larger than the usual. Cut down the proportions if you have a smaller crock pot.
Provided by papergoddess
Categories Potato
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Break off and discard the tough, thick end of each asparagus spear.
- Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
- Add water to within 1 inch of the top of the crock pot.
- Cover the crock pot and cook on high for 6-7 hours.
- About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
- Use a ladle to add some of the liquid from the crock pot to the blender.
- Puree the mixture and add back in to the crock pot.
- Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
- Add the corn starch to the remaining half-and-half in the carton.
- Close the carton well and shake vigorously.
- Add the mixture to the crock pot.
- Continue to cook on high for 1 hour, stirring occasionally.
- Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.
Nutrition Facts : Calories 233.1, Fat 9.9, SaturatedFat 6, Cholesterol 30.2, Sodium 590.2, Carbohydrate 31.5, Fiber 4.7, Sugar 5.6, Protein 6.8
JAN'S SPINACH CASSEROLE
Make and share this Jan's Spinach Casserole recipe from Food.com.
Provided by JRuiz
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop water chestnuts.
- Cook spinach, under done and mix with other ingredients.
- Cover with cheese and bread crumbs.
- Dot with butter.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 432.9, Fat 27.5, SaturatedFat 16.4, Cholesterol 66.5, Sodium 1972.5, Carbohydrate 34.8, Fiber 6.3, Sugar 7.9, Protein 16.2
CHEESY ASPARAGUS CASSEROLE
This is a recipe passed down from my mother. If you're concerned about calories, this isn't for you. Believe me it is absolutely wonderful!!
Provided by CHEFSHENLEY
Categories Asparagus Side Dishes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
- Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
- Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 25.4 g, Cholesterol 147.7 mg, Fat 40.7 g, Fiber 2.5 g, Protein 18.1 g, SaturatedFat 19.4 g, Sodium 1607.9 mg, Sugar 4.1 g
JAN'S CORN CASSEROLE
Make and share this Jan's Corn Casserole recipe from Food.com.
Provided by JRuiz
Categories Oven
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased 9 by 13-inch casserole dish.
- Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar.
- Return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.
Nutrition Facts : Calories 421.9, Fat 26.5, SaturatedFat 15, Cholesterol 58.5, Sodium 830.5, Carbohydrate 41.1, Fiber 3.6, Sugar 8.9, Protein 8.9
ASPARAGUS WITH HOLLANDAISE
This recipe was taken from the Paris Collector's Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!
Provided by Bev I Am
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
- Transfer with tongs to a colander.
- While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
- Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
- Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
- Immediately remove yolks from heat and whisk in half of butter.
- Return saucepan to boiling water and whisk (the sauce will become creamy).
- Remove from heat and whisk in remaining butter.
- Return pan to boiling water, whisking until sauce is thickened slightly.
- Remove from heat and whisk 15 seconds more.
- Season with salt and pepper.
- Serve sauce over asparagus.
- Cook's note: Yolks in this recipe may not be cooked fully.
Nutrition Facts : Calories 281.2, Fat 25.8, SaturatedFat 15.6, Cholesterol 165.9, Sodium 39, Carbohydrate 9.8, Fiber 4.5, Sugar 3.1, Protein 7
JAN'S ASPARAGUS CASSEROLE
An easy recipe with a nice texture that is tasty and quick to assemble, this casserole contains hard-cooked eggs, chopped onion rings, and cheese.
Provided by Jan Mowbray
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Melt butter in a saucepan over medium heat; whisk in flour until smooth. Stir mushroom soup, water chestnuts, and dry mustard into butter mixture; cook, stirring often, until mixture is hot, about 3 minutes.
- Layer half the egg slices, half the asparagus, and half the soup mixture in the prepared dish; repeat layers. Sprinkle top of casserole evenly with onion rings; sprinkle cheese over onion rings.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 12.7 g, Cholesterol 158.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 10.7 g, SaturatedFat 8.9 g, Sodium 771.4 mg, Sugar 2 g
JAN'S ASPARAGUS CASSEROLE
An easy recipe with a nice texture that is tasty and quick to assemble, this casserole contains hard-cooked eggs, chopped onion rings, and cheese.
Provided by Jan Mowbray
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Melt butter in a saucepan over medium heat; whisk in flour until smooth. Stir mushroom soup, water chestnuts, and dry mustard into butter mixture; cook, stirring often, until mixture is hot, about 3 minutes.
- Layer half the egg slices, half the asparagus, and half the soup mixture in the prepared dish; repeat layers. Sprinkle top of casserole evenly with onion rings; sprinkle cheese over onion rings.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 12.7 g, Cholesterol 158.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 10.7 g, SaturatedFat 8.9 g, Sodium 771.4 mg, Sugar 2 g
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