Whether you're looking for a comforting side dish or a light main course, asparagus water chestnut casserole is sure to satisfy. This classic dish features tender asparagus and crunchy water chestnuts enveloped in a creamy, flavorful sauce. With its vibrant colors and delightful textures, it's sure to be a hit at your next dinner party or potluck. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ASPARAGUS CASSEROLE
Steps:
- Preheat the oven to 350 degrees F.
- Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer.
- Run the asparagus tops under cold water to stop the cooking.
- Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute.
- Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes.
CHICKEN ASPARAGUS BAKE
Layers of crunchy Triscuits sandwich a chicken and vegetable filling in this down-home casserole shared by Margaret Carlson of Amery, Wisconsin. "A friend served this deliciously different dish for an evening meal and I couldn't resist asking for the recipe," she says.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 779 calories, Fat 45g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 1248mg sodium, Carbohydrate 61g carbohydrate (4g sugars, Fiber 11g fiber), Protein 32g protein.
ASPARAGUS CASSEROLE
Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
- Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.
ASPARAGUS CASSEROLE
This cheesy asparagus recipe is simple, quick, and fantastic!
Provided by Big Mamma
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
- Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g
ASPARAGUS AND WATER CHESTNUTS
Make and share this Asparagus and Water Chestnuts recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil and butter in a skillet over medium-high heat.
- Add the onion, and saute for a few minutes to release the flavor into the oil.
- Add the water chestnuts, asparagus, and vinegar then cook and stir for about 10 minutes, until the asparagus is cooked but still crunchy.
ASPARAGUS-WATER CHESTNUT CASSEROLE
Need an elegant side dish? This casserole is easy to assemble and very tasty. The water chestnuts add a crunchy texture to the creamy asparagus.
Provided by Miss Annie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place asparagus in bottom of a baking dish.
- Top with water chestnuts and soup.
- Top with buttered bread crumbs and bake at 350 degrees F.
- for 25 minutes.
STIR-FRIED ASPARAGUS WITH WATER CHESTNUTS
This sauce dish, with crisp-tender asparagus and crunchy water chestnuts, can be served as a meatless entree or side. Rochelle Higgins of Woodbridge, Virginia shared the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TUNA CASSEROLE WITH BROCCOLI AND WATER CHESTNUTS
Everyone needs a tuna casserole recipe. Ours abounds with color, flavor, and crunch.
Yield serves 6, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.
- Meanwhile, preheat the oven to 375°F.
- Lightly spray a 1 1/2-quart casserole dish with cooking spray. Put the tuna, soup, water chestnuts, mushrooms, milk, salt, and pepper in the casserole dish. Stir well.
- Stir in the pasta. Sprinkle with the bread crumbs. Arrange the broccoli around the edges of the casserole dish.
- Bake for 25 minutes, or until heated through.
- (Per Serving)
- Calories: 243
- Total Fat: 3.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 0.0g
- Cholesterol: 23mg
- Sodium: 416mg
- Carbohydrates: 37g
- Fiber: 6g
- Sugars: 3g
- Protein: 21g
- Dietary Exchanges
- 2 Starch
- 1 Vegetable
- 2 Very Lean Meat
Tips:
- Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have woody ends.
- Cook the asparagus until it is tender-crisp. This will take about 5-7 minutes in boiling water or 10-12 minutes in a steamer.
- Use water chestnuts that are firm and white. Avoid water chestnuts that are soft or brown.
- Slice the water chestnuts thinly. This will help them to cook evenly.
- Use a creamy sauce with a subtle flavor. This will allow the asparagus and water chestnuts to shine through.
- Serve the casserole hot or cold. It is a great side dish for a variety of meals.
Conclusion:
Asparagus Water Chestnut Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh asparagus and water chestnuts, and it can be served hot or cold. With its creamy sauce and crunchy vegetables, this casserole is sure to be a hit with everyone at your table.
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