ASPARAGUS CASSEROLE
Asparagus Casserole, made with fresh asparagus, is creamy and rich with a crunchy fried onion topping.
Provided by Christin Mahrlig
Categories Side Dish
Time 50m
Number Of Ingredients 14
Steps:
- Grease a casserole dish and preheat oven to 350 degrees.
- Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
- Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
- Gradually stir in milk. Cook until thickened.
- Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
- Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
- Transfer mixture to prepared casserole dish.
- Sprinkle remaining french-fried onions on top.
- Place in oven and bake for 30 minutes.
Nutrition Facts : Calories 368 kcal, ServingSize 1 serving
PAN-FRIED ASPARAGUS WITH ONIONS
Everyone that I make this for absolutely loves it! The onions are a great flavor contrast to the asparagus. This vegetable dish pairs as a great side with everything...fish, meat, chicken, or pasta.
Provided by Laurie Brenner
Categories Side Dish Vegetables Onion
Time 16m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in a large skillet over medium-high heat.
- Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
- Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
- Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 5.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 125.9 mg, Sugar 2.5 g
ASPARAGUS MUSHROOM CASSEROLE
This colorful casserole is a palate-pleaser. Asparagus, mushrooms, onions and pimientos make a mouthwatering medley. Lemon and nutmeg give this dish a slightly tangy taste.-M. Kay Lacey, Apache Junction, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 532mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
ASPARAGUS ONION CASSEROLE
If my memory serves me right, this recipe comes from a Taste of Home cookbook. If you are a asparagus lover, then this recipe is for you. Great as a side dish for a special dinner.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, saute asparagus and onions in 1T.
- butter, until crisp-tender.
- Transfer to a 1-1/2 qt.
- greased baking dish.
- In a saucepan, melt 2T.
- butter.
- Stir in flour until smooth; gradually add milk.
- Bring to a boil; cook and stir for 2 mins.
- ,or until thickened, reduce heat.
- Add cream cheese, salt and pepper; stir until cheese is melted.
- Pour over the veggies.
- Sprinkle with cheddar cheese.
- Melt remaining butter; toss with bread crumbs.
- Sprinkle over casserole.
- Bake uncovered at 350 degrees, for 35-40 minutes, or until heated through.
ASPARAGUS CASSEROLE
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
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 AND MUSHROOM CASSEROLE
A fresh twist on the holiday casserole my mom always made.
Provided by hembrees
Categories Main Dish Recipes Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
- Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
- Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
- Spoon the asparagus mixture over the crumb mixture.
- Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
- Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
- Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g
ASPARAGUS ONION CASSEROLE II
Make and share this Asparagus Onion Casserole II recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 1-1/2-quart baking dish.
- in a skillet, saute the fresh asparagus and onions in 1 Tbsp butter until crisp-tender (about 8 minutes, less time for frozen).
- Transfer to a prepared baking dish.
- In a saucepan melt 2 Tbsp butter.
- Whisk in the flour until smooth; gradually add in the half and half cream OR milk, bring to a boil; cook and stir for 2 minutes, or until thickened.
- Reduce the heat.
- Add in the cream cheese, 1 Tbsp grated Parmesan cheese (if using) salt and pepper; stir until the cheese is melted.
- Pour over the veggies in the baking dish.
- Sprinkle with cheddar cheese.
- Melt 2 Tbsp butter; toss with the Parmesan cheese (if using) and the bread crumbs.
- Sprinkle the bread crumb mixture evenly over the top of the casserole.
- Bake, uncovered for 35-40 minutes, or until heated through.
Nutrition Facts : Calories 415.5, Fat 34, SaturatedFat 21.2, Cholesterol 98.8, Sodium 357.5, Carbohydrate 19.2, Fiber 3.1, Sugar 4, Protein 11.1
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.
EASY BACON AND ASPARAGUS EGG CASSEROLE
This easy casserole filled with bacon, asparagus and tomatoes is perfect for any holiday or family gathering.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In baking dish, mix 1 cup of the bacon, the hash browns, asparagus, tomatoes, 1/4 cup of the green onions, 1 1/2 cups of the cheese, the salt, thyme and pepper until well blended. Set aside.
- In large bowl, beat Bisquick™ mix, milk and eggs with whisk until well blended. Pour evenly over bacon-hash brown mixture in baking dish.
- Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining bacon and 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted. Cool 10 minutes before serving. Sprinkle with remaining 1/4 cup green onions.
Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
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