Hug Your Soul Asparagus Casserole Recipes

Steps:

• Place a large saucepan of water over med-high heat and bring to a boil.
• Add the asparagus and cook 3 minutes.
• Meanwhile, preheat the oven to 350 degrees and lightly grease a 13 x 9 inch baking dish.
• Drain the asparagus and arrange evenly in the prepared dish; set aside.
• Melt 3 tablespoons of the butter in the same saucepan over medium heat.
• Whisk in the flour until smooth.
• Cook 1 minute, whisking constantly.
• Gradually add the milk; whisk constantly until thick and bubbly, about 4 minutes.
• Stir in ½ cup of the cheese and the salt.
• Blend well.
• Pour over the asparagus and set aside.
• Melt the remaining tablespoon of butter and combine with the remaining ¼ cup of cheese, the breadcrumbs, and paprika.
• Sprinkle evenly over the casserole.
• Bake 25-30 minutes or until bubbly.
• Serve warm.

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.

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.

Steps:

• Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
• Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
• Spread buttered crumbs over top.
• Bake at 400F for approximately 20 to 30 minutes or until bubbly.

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.

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.