Asparagus Casserole I

Asparagus Casserole I Recipe - Delicious Vegetarian Dish from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

Asparagus Casserole I is a delightful and comforting dish that combines the earthy flavors of asparagus with the creamy texture of mushroom soup, all under a crispy, cheesy topping. This recipe is perfect for those who appreciate a hearty meal that brings together the simplicity of vegetables and the richness of cheese and eggs. Whether you're looking for a new side dish for your holiday table or a cozy meal for a chilly evening, this casserole is sure to please.

History

The history of Asparagus Casserole I can be traced back to mid-20th century American cuisine, where casseroles became a popular way to create filling meals that could easily feed a family. Casseroles were especially beloved for their convenience and the ability to use canned or preserved ingredients, making them a staple in many households. This particular recipe combines the classic elements of a casserole with the distinct flavor of asparagus, a vegetable that has been enjoyed for its taste and nutritional benefits since ancient times.

Ingredients

0.25 lb (113 g) of saltine crackers
1 can of asparagus, cut
4.5 oz (128 g) of pimentos
1 can of mushroom soup
1 cup of grated cheddar cheese
3 hard-boiled eggs (optional)

How to prepare

Layer the casserole ingredients as follows:
0.5 cups of crumbled crackers
0.5 cups of asparagus
0.5 cups of pimentos (in strips)
0.5 cups of mushroom soup mixed with pimento juice
0.5 cups of grated cheese
Repeat the layers using the other half of the ingredients.
Top with cheese or crumbled potato chips.
Heat in a moderate oven at 375°F (191°C) until bubbly and the topping has browned.

Variations

For a vegetarian version, omit the hard-boiled eggs and add a layer of sautéed mushrooms or spinach.
To make it gluten-free, use gluten-free crackers for the topping and ensure the mushroom soup is gluten-free.
For a spicier kick, add a layer of jalapeños or a sprinkle of red pepper flakes.

Cooking Tips & Tricks

To ensure your Asparagus Casserole I turns out perfectly, consider these tips and tricks:

- For a crunchier topping, consider adding a layer of crushed crackers or potato chips on top before baking.

- Fresh asparagus can be used instead of canned. Just blanch it first to soften slightly.

- Mixing a little mustard into the mushroom soup can add an extra zing to the flavor profile.

- If you prefer a less chunky casserole, chop the hard-boiled eggs finely before adding them to the layers.

Serving Suggestions

This casserole pairs beautifully with a light salad or steamed vegetables to create a balanced meal. It can also serve as a hearty side dish for meats like roasted chicken or grilled fish.

Cooking Techniques

Layering the ingredients evenly is key to ensuring that each bite of the casserole is flavorful and well-combined. Baking until the top is golden brown and bubbly creates a delightful texture contrast between the crispy topping and the creamy interior.

Ingredient Substitutions

Fresh asparagus can be used instead of canned for a fresher taste.

- Any creamy soup can be substituted for mushroom soup, such as chicken or celery soup.

- For a dairy-free version, use vegan cheese and a dairy-free creamy soup alternative.

Make Ahead Tips

Assemble the casserole up to a day in advance and store it in the refrigerator, covered. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.

Presentation Ideas

Serve the casserole in a beautiful baking dish to go straight from oven to table. Garnish with fresh parsley or chives for a pop of color and freshness.

Pairing Recommendations

A crisp white wine, such as Sauvignon Blanc or a light Chardonnay, pairs wonderfully with the flavors of this casserole. For a non-alcoholic option, a sparkling water with lemon complements the dish nicely.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. Adding a little water or milk when reheating can help prevent the casserole from drying out.

Nutrition Information

Calories per serving

A single serving of Asparagus Casserole I contains approximately 200-250 calories, making it a relatively light option that can fit into various dietary plans.

Carbohydrates

This casserole is relatively moderate in carbohydrates, with the primary sources being the crackers and the asparagus. One serving of this dish contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the cheddar cheese and the eggs. Each serving contains about 10-15 grams of fat, with a mix of saturated and unsaturated fats. Using low-fat cheese can reduce the fat content if desired.

Proteins

Asparagus Casserole I is a good source of protein, thanks to the eggs and cheese. Each serving provides approximately 10-12 grams of protein, contributing to muscle maintenance and growth.

Vitamins and minerals

This casserole is rich in vitamins and minerals, particularly from the asparagus, which is a good source of vitamin K, folate, and iron. The eggs and cheese also contribute calcium and vitamin D.

Alergens

The main allergens in this recipe are dairy (from the cheese) and eggs. Those with sensitivities to these ingredients should exercise caution.

Summary

Overall, Asparagus Casserole I is a balanced dish that offers a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a comforting meal that doesn't overload on calories, making it a healthy option for family dinners.

Summary

Asparagus Casserole I is a versatile and satisfying dish that combines the best of comfort food with the nutritional benefits of asparagus. Whether you're looking to impress guests or simply enjoy a delicious meal with your family, this casserole is sure to become a favorite. With options for customization and make-ahead convenience, it's a practical choice for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was flipping through an old cookbook that belonged to my dear friend Mary. As I turned the pages, a picture of a creamy asparagus casserole caught my eye. The vibrant green asparagus spears were nestled in a rich and cheesy sauce, topped with crispy breadcrumbs. My mouth watered just looking at it.

I knew I had to try making this dish myself. So, I asked Mary if she would share the recipe with me. With a twinkle in her eye, she handed me a stained and tattered piece of paper that had been passed down through her family for generations. The recipe was written in beautiful cursive handwriting, and I could tell it had been loved and cherished by many.

I gathered all the ingredients I needed and got to work in the kitchen. I blanched the asparagus until it was just tender, then combined it with a creamy cheese sauce made from butter, flour, milk, and sharp cheddar cheese. I poured the mixture into a baking dish and sprinkled it with breadcrumbs before popping it into the oven to bake.

As the casserole baked, my kitchen filled with the comforting aroma of cheese and asparagus. I couldn't wait to dig in and taste the fruits of my labor. When the timer finally dinged, I pulled the casserole out of the oven and marveled at its golden brown crust.

I scooped a generous portion onto my plate and took a bite. The asparagus was perfectly cooked, with just the right amount of crunch. The cheese sauce was velvety smooth, with a sharp tang from the cheddar. The breadcrumbs added a satisfying crunch that contrasted beautifully with the creamy filling.

I couldn't believe how delicious the casserole was. It was a perfect blend of flavors and textures, and I knew I had to share it with my family and friends. Over the years, I made the asparagus casserole for countless gatherings and special occasions, always receiving rave reviews and requests for the recipe.

As I continued to make the casserole, I began to put my own spin on the recipe. I added garlic and onion to the cheese sauce for extra flavor, and sometimes I sprinkled Parmesan cheese on top for a salty kick. I experimented with different types of breadcrumbs and even tried adding bacon for a smoky twist.

Each time I made the casserole, I felt a sense of connection to Mary and the generations of cooks who had come before me. I imagined them standing in their own kitchens, stirring the sauce, arranging the asparagus, and savoring the final product with their loved ones.

As I grew older, I passed the recipe down to my own grandchildren, watching as they learned to make the casserole with the same love and care that I had. It became a beloved family tradition, a dish that we enjoyed together on holidays and special occasions.

Now, as I look back on my life and all the recipes I have collected and perfected, the asparagus casserole holds a special place in my heart. It is a reminder of the joy that cooking and sharing food can bring, and the memories that are created around the table.

I am grateful for the opportunity to learn this recipe and carry it forward, passing it on to future generations to enjoy. And I know that wherever Mary is now, she is smiling down on me, proud of the cook I have become and the legacy I am leaving behind.