Asparagus-English Pea Casserole
A comforting casserole combining tender asparagus and peas with a cheesy, crunchy topping. Rich in flavor and easy to prepare, this dish is perfect for family dinners or special occasions, offering a nostalgic taste of classic American comfort food with a satisfying blend of textures.
Ingredients
Instructions
- Place drained asparagus and peas in an buttered 8 x 8-inch dish.
- Spread the can of cream of mushroom soup evenly over the vegetables.
- Layer sliced almonds on top of the soup.
- Sprinkle grated Cheddar cheese over the almonds.
- Sprinkle cracker crumbs over the cheese.
- Pour melted oleo (butter) evenly over the cracker crumbs.
- Bake at 350°F (175°C) for 15 to 20 minutes until heated through and golden.
Tips & Substitutions
For a creamier texture, consider adding a touch of sour cream or Greek yogurt to the cream of mushroom soup. If you don't have sharp Cheddar, any type of cheese works, though milder cheeses may not offer the same flavor punch. To add some crunch, sprinkle some crushed potato chips on top instead of cracker crumbs.
Serving Suggestions
This Asparagus-English Pea Casserole makes a wonderful side dish for roasted chicken or grilled fish. It pairs beautifully with a fresh salad or crusty bread. For a complete meal, serve it alongside a protein such as baked salmon or a hearty stew. Consider browsing more vegetarian recipes for more delightful ideas.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but be cautious as it may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus-English Pea Casserole contains roughly 295 calories, with 15g protein, 7g carbohydrates, and 24g fat. It is an excellent source of calcium (34% of the Daily Value), protein (29% of the Daily Value), and vitamin A (23% 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 asparagus and peas instead of canned?
Absolutely! Fresh asparagus and peas will enhance the dish's flavor and texture. Just steam or blanch the fresh vegetables briefly before layering them in the casserole to ensure they cook evenly during baking.
Is there a gluten-free option for the cracker crumbs?
Yes, you can easily substitute gluten-free crackers or breadcrumbs for the regular cracker crumbs. Ensure that your cream of mushroom soup is also gluten-free, or consider making a homemade version to control the ingredients.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it as directed but don't bake it. Cover tightly and refrigerate. When you're ready to serve, simply bake it as instructed, adding an extra few minutes if it’s coming straight 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).