Two Great Asparagus Casseroles

by Libby Pelham | More from this Blogger

23 Jul 2006 11:28 AM

Casserole #1

For this recipe, you will need a pound of fresh asparagus, eggs, diced ham, onion, green bell pepper, shredded cheddar cheese, tapioca, fresh parsley, lemon juice, one can of condensed cream of mushroom soup, and evaporated milk.

To prep for this recipe, boil 5 eggs then when they are done, peel and chop them. Chop enough onion and green bell pepper to make 1/4 cup each. Chop enough fresh parsley to make 2 tablespoons.

Preheat the oven to 375 degrees. Trim the pound of asparagus and cut stems into 3/4 inch pieces. In a dish filled with a little water, blanch the asparagus in the microwave for 2 or 3 minutes then drain. In a 9" x 13" baking dish, place the asparagus, 2 cups of diced ham, and five chopped boiled eggs. In a large bowl, combine 1/4 cup of chopped onion, 1/4 cup of green bell pepper, 1/3 cup of shredded cheddar cheese, 2 tablespoons of tapioca, 2 tablespoons of chopped parsley, 1 tablespoon of lemon juice, one can of mushroom soup, and 1/2 cup of evaporated milk. Stir well. Pour that mixture into the baking dish and stir all the ingredients together.

Bake the casserole in the oven for 25 to 35 minutes until cooked thoroughly. Let it stand 5 minutes before serving.

Casserole #2

This recipe is a little simpler than the first and is vegetarian.

For this recipe, you will need eggs, three 15 ounce cans of asparagus, two 10 ounce cans of condensed cream of mushroom soup, buttery round crackers (Ritz works great), and shredded cheddar cheese.

Preheat the oven to 350 degrees. Bring four eggs to boil in a saucepan filled with cold water. Once they begin to boil, remove them from the heat, but allow them to sit in the hot water for 10 to 12 minutes. Remove the eggs, cool them with cold water, peel, and slice.

Grease a 2-quart casserole dish and add 1 1/2 can of asparagus for the bottom layer. Then add one can of cream of mushroom soup followed by two of the sliced eggs and one cup of crushed buttery crackers. Continue to the next layer in the same fashion.

Cover the casserole dish and bake in the oven for 25 minutes. Remove the cover and top the casserole with 4 ounces of shredded cheddar cheese. Return it to the oven for an additional 5 minutes or until the cheese is melted.

Check out these other great recipes that include asparagus:

Asparagus Soup

Parmesan Asparagus

Asparagus with Hollandaise Sauce

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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Catherine Ipcizade (5617) 25 Jul 2006 08:24 AM

Thanks, Libby. I love asparagus!