Best 2 Asparagus And Mushroom Casserole Recipes

Asparagus and mushroom casserole is a classic dish that combines the delicate flavor of asparagus with the earthy richness of mushrooms. It is a versatile dish that can be served as a main course or a side dish, and it is perfect for any occasion. This article aims to provide you with a delicious and easy-to-follow recipe for asparagus and mushroom casserole. Whether you are a beginner or an experienced cook, this recipe will guide you through the process step-by-step, ensuring that you create a dish that is both visually appealing and bursting with flavor.

Here are our top 2 tried and tested recipes!

ASPARAGUS AND MUSHROOM CASSEROLE

Asparagus and Mushroom Casserole image

A fresh twist on the holiday casserole my mom always made.

Provided by hembrees

Categories Main Dish Recipes Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
¼ onion, thinly sliced
1 (4 ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
½ cup coarsely chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 1 1/2-quart baking dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
Spoon the asparagus mixture over the crumb mixture.
Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 27 g, Cholesterol 21.4 mg, Fat 21.2 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 4.6 g

MUSHROOM AND ASPARAGUS CASSEROLE

Mushroom and Asparagus Casserole image

Asparagus, water chestnuts, eggs, and pimentos combine to create a colorful dish.

Provided by LTWARD

Categories Side Dish Casseroles

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans asparagus spears, drained
1 (10.75 ounce) can cream of mushroom soup
4 hard-cooked eggs, chopped
1 (8 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced water chestnuts, drained
1 (2 ounce) jar pimentos
1 (2.8 ounce) can French-fried onions

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Arrange asparagus spears in the baking dish.
Mix mushroom soup, eggs, mushrooms, water chestnuts, and pimentos in a bowl; pour over the asparagus.
Bake in preheated oven for 20 minutes. Top casserole with French-fried onions and continue baking until the onions begin to darken, about 10 minutes more.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 23.9 g, Cholesterol 212 mg, Fat 20.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 5.7 g, Sodium 1562.2 mg, Sugar 3.3 g

Tips:

For a more intense flavor: Sauté the mushrooms in butter or olive oil before adding them to the casserole.
To add a touch of sweetness: Use fresh or frozen corn kernels, or diced carrots, or chopped red bell pepper in the casserole.
For a cheesy casserole: Top the dish with shredded cheddar, Monterey Jack, or Parmesan cheese before baking.
To make it a main course: Add cooked chicken, shrimp or tofu to the casserole.
For a gluten-free option: Use gluten-free bread crumbs or crushed gluten-free crackers instead of regular bread crumbs.
To make it a vegan casserole: Use a vegan butter or oil, and omit the cheese. You can also use a plant-based milk instead of regular milk.

Conclusion:

Asparagus and mushroom casserole is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover asparagus and mushrooms. With a few simple tips, you can easily customize this casserole to your own taste. So next time you are looking for a quick, simple, and filling meal, give asparagus and mushroom casserole a try!