Best Cheesy Asparagus Casserole Recipes

CHEESY ASPARAGUS CASSEROLE

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.

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE

Steps:

• In large bowl, mix together well the first 4 ingredients.
• Gently fold in rest of ingredients except noodles and potato chips.
• Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
• Fold in noodles.
• Pour/spoon into lightly greased 13x9 baking dish.
• Top with crushed potato chips.
• Bake in 350 oven for 35 minutes til bubbly!
• *Do not precook asparagus.
• **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

CHEESY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
• Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

CHEESY ASPARAGUS CASSEROLE

Steps:

• Bring 1/2 inch water to a boil in a saucepan. Add asparagus, cover, and steam until tender, about 8 minutes. Drain.
• Spread a thin layer of butter onto each bread slice. Cut bread into cubes.
• Stir cream of mushroom soup, processed cheese food, and 2/3 of buttered bread cubes together in a bowl; stir in asparagus. Transfer asparagus mixture to a 9x13-inch baking dish; top with remaining bread cubes.
• Bake in the preheated oven until bread is golden brown, about 20 minutes.

CHEESY ASPARAGUS CASSEROLE

Steps:

• Hard boil the eggs.
• Cut asparagus into bite size pieces and parboil.
• Line a 2.5 litre casserole dish with asparagus, then sliced or chopped eggs.
• Melt 2 Tbsp butter in a nonstick saucepan.
• Add enough flour to make a thick paste.
• Add milk in stages, stirring constantly until all is thick and smooth.
• Add grated cheddar and stir until melted.
• Pour the cheese sauce over the asparagus and eggs.
• Melt 2 Tbsp butter in saucepan (use the same one, no need to wash it) and add the cornflakes.
• Mix until all are coated with butter.
• Sprinkle cornflakes over all and bake in the oven for 25 minutes at 350°F.
• Or you can put it in the microwave for about 5 minutes.

CHEESY ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mixing bowl, blend cream cheese and cheddar cheese soup until there are no lumps. Fold in the shrimp.
• Arrange the asparagus in a 9x13 inch casserole dish. They should be arranged so that the head to tail end of the asparagus are alternated. Pour the cheese and shrimp mixture over the asparagus. Use a spatula to spread the soup around evenly. Be careful not to tear asparagus. Make sure there is at least 1/2 an inch of space between the top of the ingredients and the top of casserole dish because the casserole will boil while cooking.
• Bake covered in a preheated 400 degrees F (200 degrees C) oven for 35 minutes. After 35 minutes, uncover and crush fried onions on top of casserole and cook for the remaining 10 minutes uncovered.

CHEESY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Whisk cream of asparagus soup with milk in a bowl until smooth.
• Spread the cooked bow tie pasta over the bottom of the baking dish.
• Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.
• Lay chicken breast slices over pasta.
• Spread the asparagus over the chicken slices.
• Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.
• Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.

CHEESY ASPARAGUS BREAD CASSEROLE

Steps:

• 1. Grease a 2 qt. rectangular baking dish with cooking spray.
• 2. Bend asparagus and snap off asparagus. Discard woody ends and cut the rest of the asparagus into 1-2 inch pieces - approx. 2 cups.
• 3. Melt butter in a skillet over medium heat. Saute onion for approx. 3 minutes, stirring occasionally. Add the asparagus, curry powder and continue cooking for 2-3 minutes or until the onion and asparagus are tender.
• 4. Place bread slices in the bottom of dish making sure the entire bottom is covered. Layer the asparagus mixture over the bread slices. Then sprinkle with the cheddar cheese over the top.
• 5. In a bowl, combine milk, eggs, salt and pepper mixing well. Pour egg mixture over the cheese. Bake at 450 degrees F for 15-20 minutes or until a skewer inserted in the center comes out clean. Let the casserole rest 5-10 minutes before serving.

CHEESY ASPARAGUS AND EGG CASSEROLE

Steps:

• Drain asparagus and reserve liquid.
• Arrange layers of asparagus, egg and cheddar cheese in a shallow, greased, casserole dish.
• Melt 1/4 cup butter, add flour and stir over moderate heat for a couple of minutes.
• Slowly add evaporated milk and reserved asparagus liquid, and bring to the boil while continuously stirring, until thickened.
• Pour sauce over contents of casserole dish.
• Sprinkle almonds and parmesan cheese over the top.
• Bake in a moderately hot oven (425-450 deg. F) 25 to 30 minutes.

CHEESY CHICKEN ASPARAGUS CASSEROLE

Steps:

• Place rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch deep baking dish with cooking spray and set aside.
• Heat 1 tablespoon olive oil over medium high in a Dutch oven or large, deep skillet. Add the chicken and cook until the edges are brown, but the center is still slightly pink. Remove to a plate and set aside.
• In the same skillet, heat remaining 1 tablespoon olive oil and add the onion. Cook until beginning to brown and soften, about 3 minutes, then whisk in the flour. Cook until the flour is lightly brown, about 1 minute, then add the chicken broth. Increase heat to high, then continue whisking until the flour is smooth. Add the milk, salt, black pepper, garlic powder, and thyme. Cook and stir until the mixture bubbles and thickens, 3 to 5 minutes.
• Remove pan from heat, then stir in the reserved chicken, frekkeh or quinoa, asparagus, carrots and 1/2 cup melty cheese (Gouda, Fontina, etc.). Transfer to the prepared baking dish and cover with aluminum foil.
• Bake, covered, for 35 minutes, then uncover and stir the filling. Continue baking, uncovered, until the thefreekehis soft (or the quinoa is sprouted)and the chicken is cooked through, about 10 additional minutes. Some liquid may be bubbling at the top. Stir once more, then top with 1/4 cup Parmesan. Return to the oven until the cheese melts, about 3 minutes. Serve warm.

CHEESY ASPARAGUS CASSEROLE - HEALTH BY JAN

Steps:

• Preheat oven to 350 degrees.
• In large saucepan, melt butter and add flour stirring constantly.
• In measuring cup, pour evaporated milk. Add liquid from asparagus to make 1 ½ cups of liquid.
• Stir in flour mixture until thickened. Add remaining ingredients except crackers and cheese.
• Pour into baking dish sprayed with cooking spray. Top with cracker crumbs. Bake in 350 degree oven for 20 minutes. Top with cheese and bake an additional 5 minutes