Best Mama S Holiday Asparagus Casserole Recipes

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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 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.

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

ASPARAGUS CASSEROLE



Asparagus Casserole image

This cheesy asparagus recipe is simple, quick, and fantastic!

Provided by Big Mamma

Categories     Side Dish     Vegetables     Asparagus

Time 30m

Yield 5

Number Of Ingredients 11

4 eggs
4 tablespoons butter
4 tablespoons all-purpose flour
salt and pepper to taste
1 (15 ounce) can asparagus, drained with liquid reserved
½ cup milk
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper
4 ounces sharp Cheddar cheese, cubed
½ cup blanched almond halves
½ cup seasoned bread crumbs

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.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g

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.

ASPARAGUS CASSEROLE II



Asparagus Casserole II image

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!

Provided by STERRY

Categories     Side Dish     Casseroles

Time 45m

Yield 8

Number Of Ingredients 5

4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

Steps:

  • Place eggs in a 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 and peel and slice.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
  • Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g

MAMA'S SUMMER SQUASH CASSEROLE



Mama's Summer Squash Casserole image

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

Provided by Northerngirl

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 6

Number Of Ingredients 6

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
  • Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
  • Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g

HOLIDAY ASPARAGUS



Holiday Asparagus image

This is a great side dish with wonderful flavor and great color! This is always the first dish on the table that gets eaten up and disappears, with our dinner guests who only had one helping, begging for more. Because of the cranberries and the visual presentation, it's perfect for Thanksgiving, Christmas or any dinner party occasion. Enjoy!

Provided by DON M.

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 bunch fresh asparagus
1 1/2 cups dried cranberries
3/4 cup slivered almonds
1/4 cup extra virgin olive oil
3/4 cup crumbled feta cheese

Steps:

  • Sauté almonds and cranberries in heated oil set to medium.
  • While sautéing, chop asparagus into 2 inch pieces.
  • When almonds are about to turn a golden brown, move almonds and cranberries to a casserole and set aside.
  • In the same oil, sauté asparagus until they are a beautiful bright green.
  • When finished, add asparagus and Feta cheese to the casserole and toss lightly until mixed thru.
  • Serve immediately while still warm.

Nutrition Facts : Calories 224.6, Fat 19.7, SaturatedFat 4.6, Cholesterol 16.7, Sodium 210.7, Carbohydrate 8, Fiber 3.5, Sugar 2.9, Protein 6.3

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

Provided by papergoddess

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 eggs, well beaten
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup cracker crumb
1 jar pimiento
1 cup shredded cheddar cheese
1 cup milk
1 (1 lb) can asparagus, drained or 1 (10 ounce) package frozen asparagus spears, cooked and drained
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 261.5, Fat 16.4, SaturatedFat 9.4, Cholesterol 146.5, Sodium 615, Carbohydrate 17.1, Fiber 1.9, Sugar 1.3, Protein 12.4

ASPARAGUS CASSEROLE



Asparagus Casserole image

Categories     Sauce     Bake     Roast     Steam     Lunch     Asparagus

Yield serves 8

Number Of Ingredients 8

4 tablespoons butter
4 tablespoons all-purpose flour
Asparagus liquid plus enough milk to equal 2 cups
1/2 teaspoon salt
5 ounces Cheddar cheese, grated
2 15-ounce cans asparagus spears, drained, liquid reserved
4 hard-boiled eggs, cracked and peeled
1/2 cup saltine cracker crumbs (about 10 crackers)

Steps:

  • Preheat the oven to 350°F.
  • Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, and then whisk in the milk and the asparagus liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated cheese and stir until it's melted, about 1 minute.
  • Arrange the asparagus in the bottom of a 9 x 12 x 2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake the casserole for 20 minutes, or until it is lightly browned and bubbles appear around the edges.
  • From Beth
  • You can substitute fresh asparagus for canned, but be sure to trim the tough ends and steam before using. Because you won't have any extra asparagus liquid from the can, use 2 cups milk.
  • From Gwen
  • Using the liquid from the canned asparagus intensifies the flavor of the sauce.

ASPARAGUS CASSEROLE



Asparagus Casserole image

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

Provided by ryanb006

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can asparagus, chopped
3/4 cup milk
1 (10 3/4 ounce) can cream of mushroom soup
1 cup cheddar cheese, shredded
1/2 cup potato chips, crushed or 1/2 cup French fried onion rings
2 hard-boiled eggs, sliced (optional)

Steps:

  • Drain asparagus and save juice.
  • Add enough milk to the asparagus juice to make 1 cup.
  • In a bowl, mix milk/asparagus juice, cheese, chips or onion rings, and eggs (optional).
  • Add asparagus and stir lightly.
  • Bake in small casserole dish at 350 degrees for 30 to 45 minutes.

Nutrition Facts : Calories 230.7, Fat 15.8, SaturatedFat 8.1, Cholesterol 36.1, Sodium 704.2, Carbohydrate 11.9, Fiber 2.1, Sugar 2.6, Protein 12.2

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