Asparagus And Corn Casserole
A comforting casserole combining tender asparagus and sweet corn in a creamy sauce, topped with crunchy bread crumbs—perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Cook the frozen corn until barely tender, then drain and reserve the liquid.
- Melt margarine in a saucepan and blend in the flour.
- Gradually add the milk and the reserved vegetable liquids, stirring until the mixture is thick and smooth.
- Add the celery seed to the sauce.
- Layer the cooked corn and asparagus in a sprayed casserole dish.
- Pour the cream sauce over the layered vegetables.
- Top with margarine bread crumbs or oat bran.
- Bake at 350°F (175°C) for 20 minutes until bubbling and golden.
Tips & Substitutions
For a richer flavor, consider using fresh asparagus instead of canned. If you're looking for a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. You can also replace margarine with butter for a creamier texture. Feel free to add herbs like thyme or dill for an extra layer of flavor. This dish can easily be made ahead and baked later.
Serving Suggestions
This casserole pairs beautifully with a fresh salad dressed with Creamy Basil Dressing for a light meal. It also complements grilled chicken or fish, making it a versatile side dish. Serve it alongside some crusty Chop Block Bread for a comforting dinner. Consider a sprinkle of fresh herbs on top just before serving for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Cover with foil to prevent the top from browning too much. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus And Corn Casserole contains roughly 387 calories, with 11g protein, 43g carbohydrates, and 19g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn. Just make sure to cook it until tender before adding it to the casserole. Fresh corn will provide a sweeter flavor and a bit more crunch compared to frozen corn.
How can I make this dish vegan?
To make this casserole vegan, substitute margarine with a plant-based butter and use a non-dairy milk such as almond or soy milk. Ensure the breadcrumbs are also vegan-friendly, or use crushed nuts for a different texture.
Can I add other vegetables to the casserole?
Absolutely! Feel free to add vegetables like bell peppers, peas, or mushrooms. Just ensure they are cooked before layering them in the casserole to ensure even cooking and a harmonious blend of flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).