Asparagus Onion Casserole Recipes

Steps:

• Melt 1 tablespoon butter in a large skillet over medium-high heat.
• Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes.
• Stir 1 tablespoon butter and onion into asparagus; sprinkle with onion salt.
• Cook and stir until onion is slightly browned and asparagus are tender, 3 to 5 minutes.

Steps:

• 1. Butter a casserole dish.
• 2. Put a layer of asparagus on bottom then add soup.
• 3. Next add mushrooms and half the cheese.
• 4. Add second layer of asparagus and end with a layer of cheese.
• 5. Bake at 350 degrees for 30 minutes or until bubbly.
• 6. Sprinkle onion rings on top and return to oven for 5 minutes more.

Steps:

• In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Steps:

• In a skillet, saute asparagus and onions in 1T.
• butter, until crisp-tender.
• Transfer to a 1-1/2 qt.
• greased baking dish.
• In a saucepan, melt 2T.
• butter.
• Stir in flour until smooth; gradually add milk.
• Bring to a boil; cook and stir for 2 mins.
• ,or until thickened, reduce heat.
• Add cream cheese, salt and pepper; stir until cheese is melted.
• Pour over the veggies.
• Sprinkle with cheddar cheese.
• Melt remaining butter; toss with bread crumbs.
• Sprinkle over casserole.
• Bake uncovered at 350 degrees, for 35-40 minutes, or until heated through.

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.

Steps:

• Set oven to 350 degrees.
• Grease a 1-1/2-quart baking dish.
• in a skillet, saute the fresh asparagus and onions in 1 Tbsp butter until crisp-tender (about 8 minutes, less time for frozen).
• Transfer to a prepared baking dish.
• In a saucepan melt 2 Tbsp butter.
• Whisk in the flour until smooth; gradually add in the half and half cream OR milk, bring to a boil; cook and stir for 2 minutes, or until thickened.
• Reduce the heat.
• Add in the cream cheese, 1 Tbsp grated Parmesan cheese (if using) salt and pepper; stir until the cheese is melted.
• Pour over the veggies in the baking dish.
• Sprinkle with cheddar cheese.
• Melt 2 Tbsp butter; toss with the Parmesan cheese (if using) and the bread crumbs.
• Sprinkle the bread crumb mixture evenly over the top of the casserole.
• Bake, uncovered for 35-40 minutes, or until heated through.

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.