Bos Asparagus Casserole Recipes

ASPARAGUS CASSEROLE

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.

CHEEZ-IT ASPARAGUS CASSEROLE

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.

ASPARAGUS CASSEROLE II

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.

BO'S FAMOUS GARLIC ASPARAGUS

Steps:

• Rinse asparagus thoroughly.
• Cut into 1 1/2 inch bites, after removing tough ends.
• In a large nonstick pan, throw in garlic until it "starts to sizzle".
• Add butter, and melt.
• Stir to evenly distribute garlic.
• Drop in asparagus, simmer on med-high heat, until sauce level gets to half the volume of the asparagus, flip the asparagus, simmer two minutes.
• Flip/stir again.
• Add the wine.
• Simmer until largest pieces are just fork tender--not crisp (though, I like mine still a bit crispy).
• Take off heat, cover let rest 10 minutes, then serve.
• **We have used vegan margarine (not low-fat) successfully, too, if you want to make this vegan.

BO'S ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half the asparagus into the bottom of an 11x7-inch baking dish.
• Spread 1 can cream of mushroom soup over the asparagus.
• Top soup with 6 slices processed cheese.
• Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese.
• Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs.
• Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.

ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it's melted, about 1 minute.
• Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
• From Beth
• You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won't have any extra asparagus liquid from the can, use 2 cups milk.
• From Gwen
• Using the liquid from the canned asparagus intensifies the flavor of the sauce.