Asparagus Casserole Recipe
Asparagus Casserole is a cheesy side dish made with fresh asparagus and topped with a cream sauce, seasonings, and cheese, and breadcrumbs. It’s then baked until the top is golden brown. This is an old-fashioned dish with a modern twist that you can bring to any Thanksgiving or Friendsgiving party this season.
1⁄2 pound asparagus
2 tablespoons butter
1 tablespoon flour
2⁄3 cup milk
1⁄4 teaspoon garlic powder
1⁄8 teaspoon nutmeg
2 tablespoons parmesan cheese + 1⁄3 cup parmesan
1/8 cup parmesan cheese
1⁄4 cup panko breadcrumbs
1 tablespoon olive oil
Printable recipe:
Asparagus Casserole
A simple and delicious Asparagus Casserole for all of you that like Asparagus. It's suitable to grace a holiday table AND it's a vintage recipe from Sam's Grandmother!
***The written recipe is below***
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2 cans of asparagus (using cut asparagus will be easier to serve after it bakes) drained
1 sleeve of saltine crackers crushed to corn flake size, divided
1/4 cup of butter melted
1/4 cup of flour (ap or self rising)
3 cups whole milk
2 cups of sharp cheese grated
Add the flour to the melted butter and whisk until smooth
In a large bowl transfer the mixed and smooth flour and butter
Gradually add the 3 cups of milk whisking to keep the lumps out
Microwave the milk, butter and flour mixture, stopping to stir every 2 minutes until it is just slightly thick.
Spray a 9 x 13 casserole dish
Preheat oven to 325
Sprinkle half of the crushed crackers on the bottom of the casserole dish, add the asparagus, sprinkle 1 cup of cheese on top and ladle 1/2 of the white sauce over it.
Repeat this same layering
Bake at 325 for 25 to 30 minutes until it starts bubbling. Enjoy!!!
Easy Asparagus Casserole
Hello! How are you? So glad you are here. Today I am making my very favorite Thanksgiving casserole. This is my mom's Asparagus Casserole. All my life I have been eating this at Thanksgiving and loving it so much. It only requires a few ingredients and many are pantry staples. We usually make it at Christmas as well because we want to have it again, quickly after Thanksgiving! Also, it is so simple and we all need simple during the busy holiday season. I hope you will enjoy this recipe and check out my other videos. Be sure to subscribe to my channel and hit the notifications button!
Mom's Asparagus Casserole
1 can asparagus spears
1 can cut asparagus
2 cans Cream of Mushroom soup
2 cups of shredded cheddar cheese
1-2 sleeves of crushed Ritz crackers
1 stick of butter (you can use less if you prefer)
Makes 6-8 servings
Preheat oven to 350 degrees. Open and drain asparagus. Place on a stack of paper towels. Fold paper towels around the asparagus to make a packet. Over the sink, squeeze the asparagus in paper towel packets to squeeze out all the juice. I always have to do this twice. It is an IMPORTANT step because the juice will make the casserole too soupy and soggy if you do not get it squeezed out. Place the asparagus in a casserole dish and add the two cans of soup. Mix and spread out evenly in casserole. Cover with 2 cups of shredded cheddar cheese. Then spread the crushed Ritz crackers over the top. Finally, cut the butter into pats and spread evenly over the top of the casserole. Cover with foil and place into a 350 degree oven. Cook about 20 minutes or until bubbly and golden. Enjoy! Makes 6-8 servings.
A+ Asparagus - Casserole Queens
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The long-awaited mushroom and asparagus CASSEROLE from the Casserole Queens!
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A+ Asparagus
2 pounds fresh asparagus
7 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves, minced
1 12 ounce jar marinated artichoke hearts, drained and rinsed
1 pound baby bella mushrooms, sliced thick
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Ritz cracker crumbs
Cooking spray
2 tablespoons flour
1 3/4 cup heavy cream
1/4 teaspoon cayenne
1 teaspoon smoked paprika
2 cups grated cheddar cheese
Pre-heat oven to 350 degrees.
Hold the asparagus spear with both hands, about two inches from the tip and the end, gently bend the asparagus until it snaps. It will break at the point where the stem is too tough to be enjoyable, discard the stem. Repeat with remaining asparagus. Cook asparagus in boiling water until crisp tender, 2 to 3 minutes. Drain and set aside.
Melt 3 tablespoons of the butter in a medium sauté pan set over medium-high heat. Add the shallots and garlic, and sauté until soft, about 5 minutes. Add the artichoke hearts and mushrooms, and cook until tender, about 10 minutes. Season with half the salt and black pepper. Set aside.
Melt 2 tablespoons of butter and add to a small bowl. Add the cracker crumbs and stir well. Evenly distribute 3/4 of the crumbs into a 9x13 inch casserole dish that has been greased with cooking spray. Spoon the artichoke mixture over top of crumbs and follow with asparagus.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook until it turns light brown and forms a paste. Slowly whisk in the heavy cream, cayenne, smoked paprika, and remaining salt and black pepper. Cook, stirring often, until a thick sauce is made, about 10 minutes. Pour the sauce over the vegetables and sprinkle with cheese and remaining cracker crumbs. Bake for 30 minutes or until sauce is bubbly and cheese is melted.
Serves 8
Creamy Asparagus Casserole in 30 Minutes
Our creamy asparagus casserole is a fantastic side dish for any occasion. I often make it up with proteins such as chicken or beef; although the dish can be served and pairs well with any meat. Made with fresh asparagus, cream of mushroom soup, and a combination of spices, it is a mouthwatering delight for any kind of social gathering.
As always, there are a few changes you can make to the recipe. I use some some very basic spices such such as garlic powder and pepper, but you can add the spices of your choice. For example, some hot pepper flakes or any other spice would not go amiss just to add some heat, etc. Parmesan cheese is placed in the dish as I like the sweetness of the cheese, but any kind of cheese such as mozzarella could be used too.
One pointer is to make sure that your asparagus is fresh and cut off the ends as they can be fairly fibrous. I don't, but you can blanch the asparagus before place it in the dish as well. Panko bread crumbs make a great choice for the topping, but Italian or any type of bread crumbs can be used.
Watch the video, give our casserole a try. As always, let us know what you think.
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Ingredients:
1 bundle of asparagus, boiled until tender, ends cut off, and cut in half
cooking spray
10 oz of 280 g can of cream of asparagus soup
1 cup of half and half cream
1/2 tsp of pepper
1/2 tsp of garlic powder
1 cup of grated parmesan cheese, divided
1/2 cup of panko bread crumbs
1 tbsp of melted unsalted butter
Method:
Preheat your oven to 375 F or 190 C
Spray a casserole dish with cooking spray and place asparagus into the center.
Pour the soup into a bow followed by the cream. Add in the pepper, garlic powder, and half the parmesan cheese. Mix until well incorporated.
Spread the soup mixture oven the asparagus, leaving about a one inch gap at each edge.
Lay a bit more asparagus, facing the opposite way, over the asparagus. This is for presentation purposes only.
Place the casserole into the oven for 10 Minutes.
To make the Topping:
Add the parmesan cheese, bread crumbs, and butter to a small mixing bowl. Mix until well combined.
After 10 minutes, remove the casserole from the oven, sprinkle the topping over it, and place it back in the oven for another 10 minutes or until the bread crumbs have browned.
Remove from the oven, serve, and enjoy your asparagus casserole.
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How to make Cheesy Asparagus Casserole
A casserole is basically a large, deep vessel that is used in both cooking and serving. The word is also used to define certain food items that are served in the same vessel. In general, dishes categorized as ‘casserole’ are loaded with cheese and cream, just like this Cheesy Asparagus Casserole dish that can be easily made at home and is no less than a scrumptious experience. To make this simple and easy recipe you need olive oil, onion, ginger, broccoli, asparagus, salt, black pepper, full cream, fresh Cream, veg stock, cheddar cheese and mozzarella cheese. Watch the video to understand step by step process of making this simple and easy-to-make brunch recipe that can be served with roasted garlic bread and a refreshing mocktail or cocktail too. While baking the dish in the oven, keep the temperature at 350 °C and bake the pre-cooked mixture for 40 minutes. In places like UK, Australia, and New Zealand, casseroles are named after its dish, rather than its content. You will be surprised to know that casseroles in these countries are very similar to stews. The best part with casserole dishes is that the heat used in these dishes is indirect, so the chances of burning are least. This healthy and lip-smacking cheesy dish can be served on occasions like potluck, kitty parties, family buffet, birthday parties and anniversaries. In case you are hesitant, whether the guests will like it or not, trust us, they are drool over the sinful combination of cheddar and mozzarella and might end-up asking you for the recipe. For your non-vegetarian guests, you can add some meat or chicken chunks and you are all set. Try this quick and easy recipe. Recipe by: Chef Arvind Dangwal, Sous chef, Shangri-La's Eros Hotel, New Delhi.