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
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
CONNIE'S ASPARAGUS CASSEROLE
This southern recipe has long been enjoyed as a "holiday" food. Found on many tables at Christmas, Thanksgiving, Easter, funerals and weddings:) This recipe appears in the "Being Dead is No Excuse" cookbook. However, I've tweaked it a bit. Mom used to fix one quite similar to this recipe for many, many years. Will post...
Provided by Connie Ottman
Categories Vegetables
Time 40m
Number Of Ingredients 11
Steps:
- 1. Drain the asparagus.
- 2. Make a white sauce by melting butter in fry pan, adding flour and cooking a minute, then adding the milk.
- 3. Add grated cheese to the sauce.
- 4. Season sauce with salt, hot sauce and white pepper (to taste).
- 5. Place a layer of asparagus in a deep dish, cover with sauce, a layer of sliced eggs, and a sprinkling of sliced almonds.
- 6. Repeat by layering asparagus, sauce, eggs, and almonds.
- 7. Top with buttered bread crumbs.
- 8. Bake at 350 degrees until brown and bubbling. (about 25 minutes, depends on oven).
- 9. Let sit about ten minutes before serving.
- 10. Enjoy!
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
CORN AND ASPARAGUS CASSEROLE
Make and share this Corn and Asparagus Casserole recipe from Food.com.
Provided by Want2bchef
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook diced onion in fry pan till softened.
- Remove onion from pan and add butter and flour stirring till well combined.
- Salt and Pepper to taste at this stage.
- Add half a cup of milk and half a cup of juice from the asparagus can.
- Cook until smooth and thickened.
- Combine cooked onion, creamed corn, asparagus pieces, and hard boiled eggs that have been cut into quarters.
- Heat through and then serve with creamy mashed potatoes.
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.
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
CONNIE'S PANTRY CASSEROLE
Ever had a pound of hamburger with no clue what you were going to do with it? That's how this recipe was born over thirty years ago. I'm pretty sure there are a lot of variations of this recipe out there. I add this one to the group. Easy, fun and creative, this dish is really good and comforting. Enjoy!
Provided by Connie Ottman
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Sauté onions.
- 2. Add ground meat to onions and brown.
- 3. Add garlic salt into meat mixture.
- 4. Drain cans of 2 veggies. I used corn and mushrooms but carrots, green beans, peas, etc. would work also.
- 5. Add veggies and can of diced tomatoes to meat mixture.
- 6. Add Worcestershire sauce and salt and pepper mixture to taste.
- 7. Remove mixture from skillet with a slotted spoon and place in a casserole dish.
- 8. Top mixture with mashed potatoes (home made or packaged works well).
- 9. Top with butter.
- 10. Bade in over at 350 degrees until mashed potatoes are brown; about 35 minutes.,
- 11. Enjoy!
CORN AND ASPARAGUS CASSEROLE
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
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
More about "connies asparagus casserole recipes"
ASPARAGUS CASSEROLE RECIPE - HOME. MADE. INTEREST.
From homemadeinterest.com
ASPARAGUS CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
ASPARAGUS CASSEROLE WITH FRESH ASPARAGUS RECIPES
From yummly.com
CHEF CONNIE’S TOP 5 RECIPES ASPARAGUS FOR STAPLE DISHES! (CHEF …
From amazon.ca
Reviews 1Format Kindle EditionAuthor Chef Connie
ASPARAGUS AND CHICKEN CASSEROLE - CLOSET COOKING
From closetcooking.com
33 EASY AND TASTY ASPARAGUS CASSEROLE RECIPES BY HOME COOKS
From cookpad.com
ASPARAGUS CASSEROLE RECIPE - EASY ASPARAGUS CASSEROLE AND EGG …
From temeculablogs.com
ASPARAGUS CASSEROLE RECIPE | EPICURIOUS
From epicurious.com
SOUTHERN ASPARAGUS AND CREAM CASSEROLE | ABC4 UTAH
From abc4.com
10 BEST ASPARAGUS CASSEROLE HEALTHY RECIPES | YUMMLY
From yummly.com
ASPARAGUS CASSEROLE – ERICA'S RECIPES – ASPARAGUS AU GRATIN
From ericasrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love