Hug Your Soul Asparagus Casserole Recipes

ASPARAGUS CASSEROLE

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.

ASPARAGUS CASSEROLE

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.

"HUG YOUR SOUL" ASPARAGUS CASSEROLE

Steps:

• Place a large saucepan of water over med-high heat and bring to a boil.
• Add the asparagus and cook 3 minutes.
• Meanwhile, preheat the oven to 350 degrees and lightly grease a 13 x 9 inch baking dish.
• Drain the asparagus and arrange evenly in the prepared dish; set aside.
• Melt 3 tablespoons of the butter in the same saucepan over medium heat.
• Whisk in the flour until smooth.
• Cook 1 minute, whisking constantly.
• Gradually add the milk; whisk constantly until thick and bubbly, about 4 minutes.
• Stir in ½ cup of the cheese and the salt.
• Blend well.
• Pour over the asparagus and set aside.
• Melt the remaining tablespoon of butter and combine with the remaining ¼ cup of cheese, the breadcrumbs, and paprika.
• Sprinkle evenly over the casserole.
• Bake 25-30 minutes or until bubbly.
• Serve warm.

ASPARAGUS CASSEROLE

Steps:

• Cook the asparagus and drain well.
• Peel the eggs and chop them.
• Preheat oven to 350F.
• In a medium saucepan set over moderate heat, melt half the butter.
• Blend salt, pepper and mace into butter and cream, mix cornstarch with water add to cream and cook stirring constantly for about 3 minutes, until it has become thick and smooth.
• In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and walnuts Pour the cream sauce over the layers.
• Combine melt remaining butter add Parmesan cheese and scatter the topping over the casserole Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping browned.

ASPARAGUS CASSEROLE

Steps:

• Beat eggs and add salt, pepper, cracker crumbs, pimiento, cheese and milk.
• Fold in asparagus.
• Pour into greased or sprayed 1 1/2 qt.
• casserole dish.
• Pour butter over top.
• Bake@ 350F for 30 minutes or until custard has set.
• You can assemble this casserole ahead of time and refrigerate until baking just before meal time.

SALTINE-CRACKER ASPARAGUS CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
• Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
• Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
• Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
• Cover evenly with half the sour cream mixture.
• Thoroughly drain second can asparagus and layer.
• Top with remaining sour cream mixture.
• Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
• Bake uncovered 30-40 minutes or until bubbly.