Best Crunchy Asparagus Casserole Recipes

Asparagus Casserole image

Provided by Christin Mahrlig

Time 50m

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
2 1/2 pounds asparagus, (trimmed and cut into 1-inch pieces)
1 (8-ounce) package white mushrooms, (sliced)
1/2 medium sweet onion, (chopped)
1/4 cup all-purpose flour
1 1/4 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/4 teaspoon paprika
1 (6-ounce) can french-fried onions.

Steps:

Grease a casserole dish and preheat oven to 350 degrees.
Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
Gradually stir in milk. Cook until thickened.
Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
Transfer mixture to prepared casserole dish.
Sprinkle remaining french-fried onions on top.
Place in oven and bake for 30 minutes.

Nutrition Facts : Calories 368 kcal, ServingSize 1 serving

Asparagus Casserole image

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

Neely's Asparagus Casserole image

Provided by mightyro_cooking4u

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil, for sauteeing
1 medium onion, finely diced
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon black pepper, fresh ground
1 1/2 lbs asparagus, ends trimmed, cut into 1-inch pieces
2 eggs
1 cup heavy cream
2 tablespoons dill leaves, fresh chopped
1 cup gruyere cheese, grated
1/4 cup parmesan cheese, grated
1 1/2 cups panko breadcrumbs
1 tablespoon paprika, smoked
4 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F.
Heat 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 rom 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.