SCALLOPED ASPARAGUS CASSEROLE
This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at southernfoods.com and was impressed that it was so easy to make as well as tasty.
Provided by Chippie1
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
- Cook asparagus in boiling salted water until just tender.
- Drain and place in a shallow baking dish or casserole.
- Melt 2 tablespoons butter in saucepan.
- Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
- Blend flour, salt, and pepper into remaining butter in saucepan.
- Continue cooking and stirring over low heat.
- Gradually add milk, stirring until thickened.
- Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
- Pour sauce over asparagus in casserole; top with buttered crumbs.
- Bake at 350° for 20 minutes or until bubbly.
ASPARAGUS CASSEROLE
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
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
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
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
ASPARAGUS CASSEROLE
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
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
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
TURKEY ASPARAGUS CASSEROLE
Convenient frozen asparagus lends bright color and garden flavor while a sprinkling of french-fried onions provides a yummy crunch.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 800mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
ASPARAGUS CASSEROLE II
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
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
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