Best 2 Asparagus And Wild Rice Casserole Recipes

Asparagus and wild rice casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made with a combination of asparagus, wild rice, and a creamy sauce, and can be easily customized to suit your taste. Whether you prefer a simple and classic casserole or something more decadent and flavorful, there is an asparagus and wild rice casserole recipe out there for you. With its vibrant colors and delightful flavors, this dish is sure to become a favorite in your household.

Let's cook with our recipes!

ASPARAGUS AND WILD RICE CASSEROLE

Asparagus and Wild Rice Casserole image

I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup milk
1/2 cup sour cream
2 cups cooked wild rice
2 pounds fresh asparagus, cut into 2-inch pieces and cooked
3/4 cup shredded cheddar cheese
6 bacon strips, diced and cooked

Steps:

In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.

Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE

Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

Tips:

Mise en place (prep work): Before you start cooking, measure and prep all of your ingredients. This will make the cooking process much smoother and easier.

Choose high-quality ingredients: Fresh, seasonal ingredients will make a big difference in the flavor of your casserole. Look for asparagus that is bright green and has tight, closed tips. Wild rice should be plump and slightly chewy.

Don't overcook the asparagus: Asparagus should be cooked until it is tender-crisp, but still has a bit of a bite to it. Avoid overcooking, as this will make it mushy.

Season to taste: Taste the casserole before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Serve immediately: Asparagus and wild rice casserole is best served immediately, while the asparagus is still hot and crisp.

Conclusion:

Asparagus and wild rice casserole is a delicious and easy-to-make side dish that is perfect for any occasion.

With its vibrant colors and flavors, this casserole is sure to be a hit at your next gathering. So next time you're looking for a new side dish to try, give this asparagus and wild rice casserole a try.

You won't be disappointed!