ASPARAGUS AND SWISS BAKE
Serve this meatless egg bake with a bowl of fresh berries and your favorite muffins.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered 2 minutes. Drain thoroughly.
- In baking dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2 cups of the cheese and the remaining ingredients until blended; pour into baking dish.
- Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2 cup cheese for last 5 minutes of baking, until knife inserted between center and edge comes out clean.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 145 mg, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 7 g, TransFat 1/2 g
SWISS ASPARAGUS CASSEROLE
Swiss Asparagus Casserole is the perfect dish for the spring. Fresh asparagus comes in an abundance, and it tastes so good. This casserole combines Swiss cheese, asparagus, Panko breadcrumbs, to make for a rich casserole. Looking for a dish to bring to a pot luck, this may be the right dish for you.
Provided by ElizabethKnicely
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F
- In a large skillet over medium-high heat melt 2 tablespoons butter. Saute asparagus for 2-3 minutes until barely tender. Remove from pan and set aside.
- In same skillet, saute onion in 2 tablespoon butter until onion is soft and translucent. Stir in flour, salt and pepper. Cook for 1 minute until flour is well blended.
- Add sour cream and cheese. Cook, stirring constantly, over low heat until cheese melts.
- Spoon asparagus into a buttered shallow baking dish. Top with cheese, onion and sour cream mixture.
- In a small skillet heat the remaining tablespoon of butter, and when it has melted toast the Panko breadcrumbs for about 1 minute.
- Place Panko breadcrumbs evenly over the top of contents of the baking dish.
- Bake at 450°F for 20 minuites. If top is not brown, place under broiler for an additional minute or two.
- Recipe was inspired by The Joy of Sharing, Garber United Methodist Church, New Bern, NC, and Charlotte, NC.
Nutrition Facts : Calories 212.7, Fat 18.3, SaturatedFat 11.2, Cholesterol 50.3, Sodium 151, Carbohydrate 7.4, Fiber 1.1, Sugar 2.7, Protein 5.8
ASPARAGUS CASSEROLE
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.
BETTER SWISS CHEESE, HAM, AND ASPARAGUS BAKE
A non-processed version of Recipe #224911. It still uses prepackaged stuffing mix, but you can substitute homemade croutons, or leftover homemade stuffing (don't use the water either if your stuffing is already prepared).
Provided by CraftScout
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine stuffing and hot water in a medium bowl and let sit for 5 minutes.
- In a medium sauce pan over medium high heat, melt butter. Once melted, sprinkle flour over the top and whisk to combine.
- Continue to whisk for a minute, allowing the flour mixture to cook a little. Then add the milk, all at once, whisking continuously to prevent lumps. Once all of the milk has been incorporated, bring to a boil. Remove from heat.
- Add a pinch each of salt, pepper, and nutmeg. Then add, a handful at a time, the cheese. Whisk in each addition until it is completely melted and then add the next handful (there should be plenty of heat in the mixture to melt all of the cheese).
- Wash asparagus and snap woody ends off (or trim bottom 2 inches off). Cut the rest into 2 inch pieces. Place in a 9"x13" baking dish along with the ham. Pour the cheese sauce over the top and stir to combine. Top with the stuffing.
- Bake for 30 minutes at 350F or until golden brown and bubbly.
Nutrition Facts : Calories 461.6, Fat 24.1, SaturatedFat 11.7, Cholesterol 99, Sodium 576, Carbohydrate 30.6, Fiber 2.5, Sugar 3.6, Protein 30.2
SWISS STYLED ASPARAGUS
If you like asparagus, you will love this. Fresh is always best as far as asparagus goes. This is for our FFF Contest This could be made with canned asparagus, just substitute your juice from the can in place of the chicken broth. 1 can of asparagus would be about right I think
Provided by Auntie Jan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a sauce pan.
- Add flour and mix until incorporated.
- Add your milk to the flour mixture.
- Add broth and simmer until thickened, remember to poor in slowly.
- Add your cheese and put aside until you need it.
- Trim or peel asparagus and place into a oven proof dish.
- Pour your sauce over the asparagus and top with the breadcrumbs.
- Place dish in oven for about 15 minutes and serve nice and hot.
- Enjoy!
Nutrition Facts : Calories 297.1, Fat 21.9, SaturatedFat 13.7, Cholesterol 63.9, Sodium 398.1, Carbohydrate 13, Fiber 2.6, Sugar 2.9, Protein 13.8
ASPARAGUS AND CRAB CASSEROLE
Steps:
- Preheat the oven to 375°F.
- Melt the butter in a saucepan set over medium heat. Stir in the flour and cook, stirring, for 3 minutes. Gradually add the milk and stir until thick and smooth, about 5 minutes. Add the Cheddar and Swiss cheeses, and stir until melted. Add the salt and pepper. Set aside.
- Hold an asparagus spear with both hands, about 2 inches from the ends. Gently bend the asparagus until it snaps. It will break at the point where the stem gets too tough to be enjoyable; discard the stem. Repeat for all your asparagus. Cook the asparagus in boiling water until just tender, 2 to 3 minutes. Drain.
- Place the asparagus in a 9 x 13-inch casserole dish. Scatter the crab meat over the asparagus, then pour in the cheese sauce. Sprinkle with the Parmesan, then bake for about 30 minutes or until top is golden brown and the sauce is bubbling.
ASPARAGUS & MUSHROOM CASSEROLE WITH SWISS CHEESE
Steps:
- Cut off large ends of asparagus. Cook 4 to 5 minutes in boiling water. Add a little salt to water. Drain water and set aside. Cover bottom of casserole dish with asparagus. Using fresh sliced mushrooms cover asparagus completely. Add three or four pats of butter. Lay swiss cheese on top of mushrooms and butter and repeat all layers until you get to the top of the casserole dish. Cover Bake at 400 degrees for 1/2 hour. Let cool for 5 minutes before serving.
ASPARAGUS CASSEROLE
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
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
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