Time 1h30m Number Of Ingredients 13 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.
Time 50m Yield 8 servings. Number Of Ingredients 9 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.
Time 45m Yield 8 servings Number Of Ingredients 8 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.
Time 30m Yield 5 Number Of Ingredients 11 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.
Time 35m Yield 8 servings Number Of Ingredients 4 Steps:
Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Time 40m Yield 4 to 6 servings Number Of Ingredients 13 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.
Time 25m Yield 8 servings Number Of Ingredients 3 Steps:
Preheat oven to 400 degrees F. Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes. Tips: (Shortcut chef) Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you’re ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow’s dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it. Tip: From mom’s lips to your ears: You forgot to tell them to snap off the woody bottoms. Tell em to hold asparagus, one at a time, in their hands near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock. Morph: Serve one other simple veggie side and a piece of oven baked fish such as salmon and dinner is all done. Cook off extra asparagus and throw it into a frittata, polenta, or pasta later in the week. If the Queen’s coming for dinner, toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan. Tip: Asparagus starts losing its sweetness the minute it’s cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.
Time 1h15m Yield 12 Number Of Ingredients 9 Steps:
If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool. Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients. Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night. Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C). Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.
Time 1h5m Yield 8-10 servings. Number Of Ingredients 9 Steps:
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Time 45m Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Time 45m Yield 8 Number Of Ingredients 5 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.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes. Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat. Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish. Spoon the asparagus mixture over the crumb mixture. Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture. Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans. Bake in the preheated oven until the casserole is bubbling, about 30 minutes.
Time 45m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine soup and milk. Add beans, asparagus and mushrooms; mix well. Pour into a greased 8-in. square baking dish. Cover and bake at 350° for 20 minutes. Toss bread cubes, almonds and butter; sprinkle over the casserole. Bake, uncovered, 15-20 minutes longer or until bubbly.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 5 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.
Time 40m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 50m Yield 4 servings. Number Of Ingredients 14 Steps:
Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.
Time 1h Yield 10-12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Mix first five ingredients in a bowl. Add partially cooked vegetable, then stir in Stove Top dressing. Pour in a greased 2 quart baking dish and top with shredded cheese. Bake 45 minutes, uncovered.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Spray 9x13 pan with non-stick cooking spray. In a medium skillet, melt butter over medium heat. Add steamed asparagus, red pepper and onion. Cook 3-5 minutes, stirring occasionally. In the prepared pan layer bread, ham, vegetables and 1 cup cheese. In a large bowl combine eggs, milk and seasonings. Pour evenly over bread mixture. Cover and refrigerate 12-24 hours. Bake uncovered at 350 degrees 45-55 minutes, until golden. Sprinkle remaining 1 cup cheese evenly over top and bake until cheese melts. Let cool 10-15 minutes before cutting.
Time 50m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender. In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese. Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.
Time 40m Yield 1 9x13x2 casserole, 12 serving(s) Number Of Ingredients 8 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.
More about “baked asparagus casserole recipes”
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 425°. Mix broth, asparagus, couscous, soup, carrots, lemon juice, dill weed and salt in 2-quart casserole. Cover and bake 20 minutes or until hot and bubbly. Toss bread crumbs and margarine; sprinkle over asparagus mixture. Bake uncovered 8 to 10 minutes or until crumbs are golden brown.
