Best 4 Saltine Cracker Asparagus Casserole Recipes
Indulge in a culinary journey with our delectable Saltine Cracker Asparagus Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. This classic casserole combines the crunch of saltine crackers with the tender-crisp asparagus, enveloped in a creamy and cheesy sauce. Our recipe offers two variations: a traditional version featuring a creamy mushroom soup base, and a modern twist that incorporates flavorful roasted red peppers and sun-dried tomatoes for a vibrant twist. Both variations promise a satisfying and comforting dish, perfect for a weeknight dinner or a special occasion.
Check out the recipes below so you can choose the best recipe for yourself!
ASPARAGUS AND MUSHROOM CASSEROLE
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
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
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.
ASPARAGUS CASSEROLE II
This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!
Provided by STERRY
Categories Side Dish Casseroles
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Place eggs in a 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 and peel and slice.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
- Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g
ASPARAGUS CASSEROLE
I found this recipe in an old cookbook I had and figured I would try it. It is very good!! I usually double the amount of asparagus and cheese. Also this recipe is very easy to double. This was the first time I had tried asparagus and had been eating it ever since.
Provided by DixieChik
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers,asparagus,cheese, and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately.
- the casserole can be made ahead of time and refrigerated until ready to bake.
Nutrition Facts : Calories 280.9, Fat 16.2, SaturatedFat 8.5, Cholesterol 143.9, Sodium 442.2, Carbohydrate 18.9, Fiber 2, Sugar 1.4, Protein 15.6
Tips:
- Choose fresh asparagus. Look for asparagus spears that are bright green and have tight tips. Avoid spears that are wilted or have brown spots.
- Prepare the asparagus properly. Wash the asparagus spears thoroughly and trim off the tough ends.
- Cook the asparagus until it is tender-crisp. You can boil, steam, or roast the asparagus. If you are boiling the asparagus, cook it for 3-4 minutes, or until it is bright green and tender. If you are steaming the asparagus, cook it for 5-7 minutes, or until it is bright green and tender. If you are roasting the asparagus, toss it with olive oil and salt and pepper, then roast it in a preheated 425 degree Fahrenheit oven for 10-12 minutes, or until it is tender-crisp.
- Use a good quality cheese. The type of cheese you use will affect the flavor of the casserole. I recommend using a sharp cheddar cheese or a Gruyère cheese.
- Don't overcook the casserole. The casserole should be cooked until it is bubbly and the cheese is melted. Overcooking the casserole will make it dry and tough.
Conclusion:
Saltine cracker asparagus casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The casserole is made with fresh asparagus, saltine crackers, cheese, and milk. It is baked in the oven until it is bubbly and golden brown. Serve the casserole hot with a side salad or your favorite vegetables.
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