Best Asparagus Cassarole Supreme Recipes

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ASPARAGUS CASSEROLE



Asparagus Casserole image

Make and share this Asparagus Casserole recipe from Food.com.

Provided by Flora Underwood

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can asparagus spears or 1 (16 ounce) can asparagus spears, cut
2 hard-boiled eggs
1 cup grated cheddar cheese
1 (2 ounce) jar canned pimientos
1 (10 1/4 ounce) can cream of mushroom soup or 1 (10 1/4 ounce) can white sauce
seasoned pepper (optional)
fresh breadcrumb, with
melted butter
water chestnut (optional)
onion (optional)

Steps:

  • Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
  • Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
  • Spread buttered crumbs over top.
  • Bake at 400F for approximately 20 to 30 minutes or until bubbly.

Nutrition Facts : Calories 242.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 135.7, Sodium 693.2, Carbohydrate 10.9, Fiber 2.5, Sugar 3.4, Protein 14.2

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

2 bunches asparagus (about 2 pounds), cut into 2-inch pieces (about 6 cups)
4 thick-slices bacon (about 4 ounces), chopped (about 1 cup)
2 tablespoons unsalted butter
1/4 cup finely chopped onion (from 1/2 a small onion)
Pinch of freshly grated nutmeg
1/8 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
2 cups whole milk
4 large hard-boiled eggs, halved lengthwise
1 cup butter crackers (such as Ritz), coarsely crushed (about 2 ounces)
1 cup shredded gruyere cheese (about 2 1/2 ounces)

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.

CHEESY ASPARAGUS CASSEROLE



Cheesy Asparagus Casserole image

MY SISTER created this recipe and shared it with me. I always serve it on special holidays, particularly Easter. My husband says he hates asparagus, but he loves this casserole. He doesn't know he's eating his "enemy vegetable"! -Joyce Allison, Millsap, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed, cut into 1-inch pieces
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup shredded cheddar cheese
1 cup crushed potato chips

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain well; set aside. , In a large saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. , Preheat oven to 350°. In an ungreased 11x7-in. baking dish, layer half of the asparagus. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. , Bake, uncovered, until heated through, 30 minutes.

Nutrition Facts : Calories 261 calories, Fat 18g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 415mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.

CROCK POT ASPARAGUS CASSEROLE



Crock Pot Asparagus Casserole image

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

2 (10 ounce) cans asparagus
1 (10 ounce) can cream of mushroom soup
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltine
1 teaspoon butter

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

CREAMY FRESH ASPARAGUS CASSEROLE



Creamy Fresh Asparagus Casserole image

Springtime brings excellent local fresh asparagus. Try this with your Easter ham dinner for some ahhh and ohhs! Enjoy!!

Provided by Caroline Cooks

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs asparagus spears
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
4 hardboiled egg, sliced
1/2 cup cracker crumb
2 tablespoons butter

Steps:

  • Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
  • Cut into 1 1/2-inch pieces.
  • Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
  • Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
  • DO NOT BROWN.
  • Gradually add milk, stirring constantly until smooth and thickened.
  • Stir in salt and pepper, to taste.
  • Arrange half of asparagus in lightly sprayed baking dish.
  • Top with egg slices and half of white sauce.
  • Repeat.
  • Combine cracker crumbs with butter and sprinkle over casserole.
  • Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.

Nutrition Facts : Calories 367.4, Fat 21.4, SaturatedFat 11.7, Cholesterol 234.2, Sodium 522.7, Carbohydrate 30.1, Fiber 5, Sugar 3.5, Protein 16.9

RITZ-CRACKER ASPARAGUS CASSEROLE



Ritz-Cracker Asparagus Casserole image

A delicious way to serve asparagus to your guests. It can be prepared ahead, refrigerated, and baked while your guests enjoy an appetizer!

Provided by BeachGirl

Categories     Vegetable

Time 40m

Yield 1 9x13x2 casserole, 12 serving(s)

Number Of Ingredients 8

2 bunches fresh asparagus or 2 (15 ounce) cans asparagus, drained
4 hard-boiled eggs, peeled & thinly sliced
1/3 cup butter flavored cracker, crushed (I use Ritz)
1 cup shredded sharp cheddar cheese
1/2 can cream of mushroom soup, undiluted
1/4 cup milk
salt and pepper, to taste
1/4 teaspoon italian seasoning (optional)

Steps:

  • Drop fresh asparagus into boiling water.
  • As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process.
  • Drain.
  • Mix soup and milk together.
  • Place asparagus in 9x13x2-inch casserole.
  • Top with sliced eggs.
  • Sprinkle with crackers; sprinkle with cheese.
  • Pour soup mixture over casserole.
  • Bake at 350 degrees until hot, just bubbling and cheese is melted.
  • NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.

Nutrition Facts : Calories 92.9, Fat 6.3, SaturatedFat 2.9, Cholesterol 81.3, Sodium 178.8, Carbohydrate 3.7, Fiber 0.7, Sugar 1.1, Protein 5.6

ASPARAGUS CASSEROLE



Asparagus Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 8

Two bunches fresh asparagus
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs
1/2 cup saltine cracker crumbs (about 10 crackers)

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
  • Run the asparagus tops under cold water to stop the cooking.
  • Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
  • Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.

NEELY'S ASPARAGUS CASSEROLE



Neely's Asparagus Casserole image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil, for sauteing
1 medium onion, finely diced
1 clove garlic, minced
Salt and freshly ground black pepper
1 1/2 pounds asparagus, rough ends removed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons freshly chopped dill leaves
1 cup grated Gruyere cheese
1/4 cup grated Parmesan
1 1/2 cups panko bread crumbs
1 tablespoon smoked paprika
4 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a saute pan over medium-high heat. Stir in the onions and garlic; saute until translucent and fragrant and season with salt and pepper. Add the asparagus and saute until just tender. Remove from heat and let cool.
  • In a small bowl, whisk together the eggs, heavy cream, dill and cheeses.
  • In a separate bowl, add panko, paprika and butter. Mix well to combine.
  • Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the panko, spreading evenly.
  • Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes.

ASPARAGUS SUPREME



Asparagus Supreme image

Make and share this Asparagus Supreme recipe from Food.com.

Provided by layneysunflower

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb asparagus, steamed
1 (1 1/4 ounce) packet dry onion soup mix
1/2 cup butter (1 stick)
1 cup mozzarella cheese, grated

Steps:

  • Preheat oven to 450.
  • Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do).
  • Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.).
  • Top with mozzarella cheese (as much as you want!).
  • Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.

Nutrition Facts : Calories 339.3, Fat 30, SaturatedFat 18.4, Cholesterol 83.6, Sodium 1066.4, Carbohydrate 10.6, Fiber 2.9, Sugar 3.5, Protein 9.8

SCALLOPED ASPARAGUS CASSEROLE



Scalloped Asparagus Casserole image

This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at southernfoods.com and was impressed that it was so easy to make as well as tasty.

Provided by Chippie1

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus
6 tablespoons butter or 6 tablespoons margarine, divided
3/4 cup soft breadcrumbs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper, to taste
2 cups milk
1/2 teaspoon Worcestershire sauce
3/4 cup shredded sharp cheddar cheese
1 whole roasted red pepper, drained and chopped to fill 1/4 cup

Steps:

  • Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
  • Cook asparagus in boiling salted water until just tender.
  • Drain and place in a shallow baking dish or casserole.
  • Melt 2 tablespoons butter in saucepan.
  • Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
  • Blend flour, salt, and pepper into remaining butter in saucepan.
  • Continue cooking and stirring over low heat.
  • Gradually add milk, stirring until thickened.
  • Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
  • Pour sauce over asparagus in casserole; top with buttered crumbs.
  • Bake at 350° for 20 minutes or until bubbly.

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

2 cups asparagus, fresh, cut in 2-inch lengths
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces mushrooms, sliced
2 cups cheddar cheese, grated
1 (2 7/8 ounce) can French fried onion rings

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 CASSAROLE SUPREME



Asparagus Cassarole Supreme image

This has gotten lots of people to now eat asparagus. So very good for you, btw.

Provided by Sandra Ruben

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 5

2 pkg ritz crackers
1 can(s) cream of mushroom soup
4 hard boiled eggs
6 slice sharp cheddar cheese
1 can(s) drained asparagus

Steps:

  • 1. Preheat oven to 350. Take a medium size cassarole dish, crumble one pkg ritz crackers in bottom. Add drained Asaparagus, then sliced boiled eggs, sliced cheese, then soup and another layer of crackers. Bake 40 min. I serve it with some type of fruit salad. Can be used as main dish or side dish.

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