Asparagus And Pea Casserole(Second Prize)
A creamy asparagus and pea casserole with cheesy topping and crispy bread crust, perfect for family dinners or potlucks, offering a comforting blend of vegetables and rich flavors.
Ingredients
Instructions
- Put the asparagus in a greased casserole dish.
- Mix the undrained peas with the mushroom soup and pour over the asparagus.
- Add a layer of sliced water chestnuts on top.
- Sprinkle grated Cheddar cheese over the water chestnuts.
- Soak the bread strips in melted butter and arrange on top of the casserole.
- Bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the mushroom soup mixture. If you're out of water chestnuts, sliced almonds can provide a similar crunch. You can also substitute the Cheddar cheese with Gruyère for a different taste. For a lighter version, use low-fat mushroom soup and reduced-fat cheese. This casserole makes a great addition to any potluck, alongside favorites like Slow Poke Cake.
Serving Suggestions
This Asparagus and Pea Casserole makes for a delightful side dish, perfect for spring gatherings or as part of a vegetarian meal. Serve it alongside grilled chicken or fish for a complete dinner. It pairs beautifully with Mary Redmiles Best Sugar Cookie You Ever Snitched for dessert. A crisp green salad would also complement the creamy casserole nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal; just be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus And Pea Casserole(Second Prize) contains roughly 482 calories, with 13g protein, 16g carbohydrates, and 42g fat. It is an excellent source of vitamin A (52% of the Daily Value), protein (26% of the Daily Value), and calcium (26% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 asparagus instead of canned?
Yes, you can absolutely use fresh asparagus! Just blanch the fresh asparagus in boiling water for 2-3 minutes before adding it to the casserole. This will help soften it and enhance the flavor. Adjust the cooking time accordingly, as fresh asparagus may require slightly less baking time.
Is there a gluten-free option for this recipe?
To make this casserole gluten-free, substitute regular bread with gluten-free bread or breadcrumbs. Ensure that the mushroom soup is also gluten-free, as some brands may contain wheat. This adaptation will allow everyone to enjoy the dish without compromising on taste.
Can I prepare this casserole in advance?
Yes, you can prepare this casserole a day ahead! Assemble it completely, cover it tightly with foil, and store it in the refrigerator overnight. When ready to bake, simply remove the foil and bake it as directed, adding a few extra minutes to the cooking time if it's still cold from the fridge.
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).