English Pea and Asparagus Casserole

English Pea and Asparagus Casserole Recipe - Traditional Dish from England

Region / culture: England | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

English Pea and Asparagus Casserole is a classic dish that combines the fresh flavors of peas and asparagus with a creamy mushroom sauce and a crunchy cracker topping. This comforting casserole is perfect for a family dinner or a holiday gathering.

History

This recipe has been a favorite in American households for decades, often making an appearance at potlucks and family gatherings. The combination of peas, asparagus, and creamy mushroom soup creates a delicious and satisfying dish that is sure to please a crowd.

Ingredients

1 can of English peas
1 can of asparagus
1 can of cream of mushroom soup
2 hard boiled eggs, sliced
0.5 lb (227 g) of sharp cheddar cheese
1 cup of cracker crumbs
0.5 stick of butter

How to prepare

Optional: Add mushrooms and slivered almonds.
Drain peas and asparagus, then place them in a casserole dish.
Add sliced egg, mushrooms, and almonds.
Cover with grated sharp cheese.
Pour soup over the top.
Cover with cracker crumbs and dot with butter.
Cook at 350°F until the top is slightly brown and bubbly.

Variations

For a lighter version, use low-fat cheese and reduced-fat cream of mushroom soup.
Add cooked chicken or ham for a heartier dish.
Experiment with different types of cheese, such as Swiss or Gruyere, for a unique flavor.

Cooking Tips & Tricks

Be sure to drain the peas and asparagus well before adding them to the casserole dish to prevent excess liquid.

- For added flavor and texture, consider adding mushrooms and slivered almonds to the casserole.

- To make this dish ahead of time, prepare the casserole up until the baking step, cover, and refrigerate. When ready to serve, simply bake as directed.

Serving Suggestions

Serve this casserole as a side dish alongside roasted chicken or grilled steak for a complete meal.

Cooking Techniques

Bake the casserole in the oven at 350°F until the top is slightly brown and bubbly.

Ingredient Substitutions

Fresh peas and asparagus can be used in place of canned.

- Cream of chicken or cream of celery soup can be substituted for cream of mushroom soup.

Make Ahead Tips

Prepare the casserole up until the baking step, cover, and refrigerate. When ready to serve, simply bake as directed.

Presentation Ideas

Garnish the casserole with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Pair this casserole with a crisp green salad and a glass of white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of English Pea and Asparagus Casserole contains approximately 300 calories.

Carbohydrates

Each serving of English Pea and Asparagus Casserole contains approximately 20 grams of carbohydrates.

Fats

Each serving of English Pea and Asparagus Casserole contains approximately 15 grams of fat.

Proteins

Each serving of English Pea and Asparagus Casserole contains approximately 10 grams of protein.

Vitamins and minerals

This casserole is a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (cheese and butter) and eggs.

Summary

English Pea and Asparagus Casserole is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

English Pea and Asparagus Casserole is a delicious and comforting dish that is perfect for any occasion. With its creamy texture, crunchy topping, and fresh flavors, this casserole is sure to become a family favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for English Pea and Asparagus Casserole. It was many years ago when I was visiting my dear friend Martha in the countryside of England. Martha was quite the hostess and always had a way of making the most delicious meals from scratch. As we sat down to dinner one evening, she brought out a bubbling casserole dish filled with vibrant green asparagus and sweet peas.

I took one bite and was instantly hooked. The flavors melded together in perfect harmony, with the tender asparagus providing a delightful crunch against the soft, creamy peas. I begged Martha for the recipe, and she graciously obliged, passing down the secret family recipe that had been handed down through generations.

As I returned home with the recipe in hand, I couldn't wait to recreate the dish for my own family. Over the years, I made some tweaks and additions to the original recipe, adding my own personal touch to make it truly my own. I shared the dish with friends and family, who all raved about the unique combination of flavors and textures.

One day, my granddaughter asked me how I learned to make such a delicious casserole. I sat her down and began to tell her the story of how I acquired the recipe and the memories that came flooding back with each bite.

It all started with Martha, my dear friend from England. She had a small farm where she grew her own vegetables, including the most tender and flavorful asparagus I had ever tasted. Whenever I visited her, she would always whip up something special using her fresh produce, and that's how I came to try the English Pea and Asparagus Casserole for the first time.

Martha explained that the key to the dish was to blanch the asparagus before baking it in the casserole. This helped to retain its vibrant green color and crisp texture, adding a lovely contrast to the creamy peas. She also shared her secret ingredient – a sprinkle of nutmeg – which added a warm, aromatic flavor to the dish.

I followed Martha's instructions to a tee, carefully blanching the asparagus and layering it in a casserole dish with the sweet peas. I whipped up a simple white sauce, flavored with a hint of nutmeg, and poured it over the vegetables before topping the whole dish with a generous sprinkling of breadcrumbs.

As the casserole baked in the oven, the aroma that filled my kitchen was simply irresistible. The nutty scent of the breadcrumbs mingled with the earthy asparagus and sweet peas, creating a mouthwatering symphony of flavors. When I finally pulled the casserole out of the oven, the topping was golden brown and crispy, while the vegetables underneath were tender and creamy.

I couldn't wait to dig in and taste the fruits of my labor. With each bite, memories of my time with Martha flooded back – the peaceful countryside, the laughter shared over meals, and the simple joy of good food and good company. I knew that this recipe would always hold a special place in my heart, and I was grateful to Martha for passing it down to me.

Now, as I share the English Pea and Asparagus Casserole with my granddaughter, I see the same delight in her eyes that I felt all those years ago. I hope that this dish will become a cherished recipe in her own collection, passed down through the generations just as it was passed down to me. And as we savor each bite together, I know that the memories of Martha and our time in England will live on in this delicious casserole for years to come.