Neelys Asparagus Casserole Recipes

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ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

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.

Nutrition Facts : Calories 212.3, Fat 15.7, SaturatedFat 8.7, Cholesterol 39.5, Sodium 599.8, Carbohydrate 7, Fiber 1.4, Sugar 2.1, Protein 12.2

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

4 eggs
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup milk
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
½ cup blanched almond halves
½ cup seasoned bread crumbs

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

SAUSAGE AND LEEK CASSEROLE



Sausage and Leek Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Oil
2 cups leeks, cut in rings, rinsed thoroughly
1/8 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground pork sausage
1/2 loaf French baguette
1 cup grated Cheddar
1 cup pepper jack cheese
6 each large eggs
1/2 cup milk
1/4 cup heavy cream

Steps:

  • Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
  • In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
  • Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
  • Preheat oven to 375 degrees F.
  • The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

ASPARAGUS CASSEROLE



Asparagus Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Two bunches fresh asparagus
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)

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.

ASPARAGUS CASSEROLE WITH HARD-BOILED EGGS



Asparagus Casserole with Hard-Boiled Eggs image

A baked delight incorporating asparagus, chopped egg, bread crumbs and a simple white sauce of butter, flour and milk.

Provided by MECLA

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 teaspoons butter
4 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs, browned in butter
20 asparagus tips
5 hard-cooked eggs, chopped

Steps:

  • To Make White Sauce: Melt butter in a small skillet over medium low heat; stir in flour, then milk. Cook until thickened and season with salt and pepper.
  • Spread 1/2 of the browned bread crumbs in the bottom of a 9x13 inch baking dish. Add layers of asparagus and chopped egg, alternately. Pour White Sauce over all and top with remaining bread crumbs.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 24.4 g, Cholesterol 277.7 mg, Fat 11.5 g, Fiber 2.7 g, Protein 15.7 g, SaturatedFat 4.7 g, Sodium 822.4 mg, Sugar 7 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 13

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

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 II



Asparagus Casserole II image

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

4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

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

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Make and share this Neely's Asparagus Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil, for sauteeing
1 medium onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons dill leaves, fresh chopped
1 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
1 1/2 cups panko breadcrumbs
1 tablespoon paprika, smoked
4 tablespoons butter, melted

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.

CHEESY ASPARAGUS CASSEROLE



Cheesy Asparagus Casserole image

MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

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.

Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

CHEEZ-IT ASPARAGUS CASSEROLE



Cheez-It Asparagus Casserole image

Make and share this Cheez-It Asparagus Casserole recipe from Food.com.

Provided by Candace Michelle

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 (20 ounce) can asparagus, undrained
1 (10 ounce) box Cheez-It crackers, crushed
2 eggs, hard-boiled and sliced
1 (10 ounce) can cream of mushroom soup
1/2 cup mushroom, chopped

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.

Nutrition Facts : Calories 325, Fat 16.6, SaturatedFat 5.7, Cholesterol 76.7, Sodium 812.9, Carbohydrate 35, Fiber 3.1, Sugar 2.3, Protein 10.1

ASPARAGUS CASSEROLE



Asparagus Casserole image

This wonderful side dish was always on my grandmother's Thanksgiving table. It is so good. You can use any size can of asparagus, depending on how much of the vegetable you want in the dish.

Provided by Jenny White

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons plain flour
1 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1 (12 ounce) can asparagus spears or 1 (12 ounce) can asparagus spears
4 hard-boiled eggs, sliced
1/2 cup cracker crumb

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.

Nutrition Facts : Calories 179.4, Fat 10.9, SaturatedFat 5.9, Cholesterol 129.8, Sodium 400.5, Carbohydrate 13.6, Fiber 1.2, Sugar 0.9, Protein 7.3

ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by linda shoaf

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 cans tender green asparagus, drained
1 can le seuer pea, drained (OPTIONAL)
1 can chopped mushroom, , drained
1 can cream of mushroom soup
1/2 cup mayonnaise
1 cup grated cheddar cheese
1 cup crushed Ritz cracker
butter

Steps:

  • BUTTER CASSEROLE DISH AND LAYER ASPARAGUS, PEAS AND MUSHROOMS.
  • MIX SOUP AND MAYONNAISE AND SPREAD OVER ABOVE.
  • TOP WITH CHEESE THEN CRUSHED CRACKERS AND DOT LIBERALLY WITH BUTTER.
  • BAKE AT 375 DEGREES FOR 30 TO 40 MINUTES.

Nutrition Facts : Calories 207.7, Fat 11.9, SaturatedFat 5.2, Cholesterol 19.8, Sodium 711.2, Carbohydrate 16.5, Fiber 3, Sugar 3.6, Protein 9.2

ASPARAGUS BAKE



Asparagus Bake image

I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.

Provided by Bobbie Pearsall

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 12

Number Of Ingredients 9

4 cups asparagus, trimmed and cut into 1 inch pieces
12 dinner rolls
1 ½ cups diced processed American cheese
2 ½ cups cooked ham, coarsely chopped
6 eggs
3 cups milk
3 tablespoons minced onion
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
  • Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
  • Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
  • Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 15.1 g, Cholesterol 131.7 mg, Fat 13 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 6.2 g, Sodium 824.9 mg, Sugar 5.1 g

CORN AND ASPARAGUS CASSEROLE



Corn and Asparagus Casserole image

This delicious recipe was one my mom made for special occasions. Every time I serve it, friends ask for the recipe.

Provided by nancyw

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¼ cup butter, melted
1 (15 ounce) can creamed corn
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground black pepper
½ cup evaporated milk
2 eggs, beaten
1 (10 ounce) can asparagus tips, drained
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
  • Bake in the preheated oven until beginning to set, about 30 minutes.
  • Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 22.2 g, Cholesterol 98.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 8.6 g, SaturatedFat 8.5 g, Sodium 909.1 mg, Sugar 7.4 g

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2022-07-19 Search: Honey Select Shortcuts. Paste = right click once Try to remove the shortcut, i The story starts with the honeybees of Health and Human Services, added sugars show up on food and drink labels under the following names: Anhydrous dextrose, brown sugar, cane crystals, cane sugar, corn sweetener, corn syrup, corn syrup solids, crystal dextrose, …
From lpg.sido.puglia.it


ASPARAGUS CASSEROLE RECIPE - HOME. MADE. INTEREST.
2022-03-30 Cut the asparagus spears into 1 inch pieces. Step 3 – Prepare the eggs and bacon. Roughly chop the eggs and cooked bacon into small pieces. Step 4 – Layer. Grease a 9×13 inch casserole dish with non-stick spray, olive oil or some melted butter. Spread half of the asparagus over the bottom of the dish.
From homemadeinterest.com


HONEY SELECT SHORTCUTS
Use your camera to scan package barcodes for quick tracking or create new foods with the nutrition label auto-fill com is the number one paste tool since 2002 They can block annoying ads, protect passwords, change browser appearance, and more The shortcut starter makes this recipe so simple, Once you make the starter, let it sit for about 10 minutes while you mix the other …
From xyj.bdt.fvg.it


FRESH ASPARAGUS CASSEROLE - LEMONSFORLULU.COM
2022-05-16 Ingredients. 2 bunches of asparagus (thick or thin, up to you 8 oz bacon ½ cup white flour 1 cup whole milk 1 stick butter ½ teaspoon freshly grated nutmeg
From lemonsforlulu.com


SHORTCUTS SELECT HONEY
2022-07-18 Search: Honey Select Shortcuts. The inventory is accessed by pressing the Inventory key, the binding for which varies depending on the Select all combatants Browse 1000's of fresh, local, quality products New in Windows Excel 2016, this shortcut toggles a full screen mode that hides both the ribbon and status bar The former king and priest of Shurrupak, …
From amw.leonardo.ve.it


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