Asparagus Loaf
A creamy asparagus loaf with a crunchy cracker crust, melted cheese, and a savory asparagus topping, perfect for a comforting family dinner or special occasion.
Ingredients
Instructions
- Melt the margarine in a skillet.
- Add the saltine crackers and stir until well mixed and the color changes.
- In a bowl, beat the eggs and mix with warm milk, onion powder, and salt.
- Combine the cracker mixture and drained asparagus with the egg mixture and stir well.
- Pour the mixture into a greased loaf pan and bake at 350°F for 30 minutes until set.
- Meanwhile, heat the cream of asparagus soup with milk, then stir in the melted Velveeta cheese.
- Pour the cheese sauce over the baked loaf and serve.
Tips & Substitutions
For a lighter version, consider substituting the margarine with olive oil or using whole wheat crackers instead of saltines. If you want more flavor, add garlic powder or fresh herbs like dill or parsley. To keep the loaf from being too dense, make sure to mix the ingredients gently without overmixing. This dish can also be made ahead and refrigerated before baking.
Serving Suggestions
Serve the asparagus loaf warm, drizzled with the creamy Velveeta cheese sauce. It pairs beautifully with a fresh salad or steamed vegetables for a complete meal. For a heartier side, consider serving with garlic bread or roasted potatoes. This dish also complements well with Lana Zirbel'S Spinach Dip for a delightful vegetarian spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in short intervals until warmed through. Alternatively, reheat in the oven at 350°F until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus Loaf contains roughly 789 calories, with 16g protein, 134g carbohydrates, and 22g fat. It is an excellent source of calcium (46% of the Daily Value), iron (38% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2428mg per serving (106% 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 instead of canned?
Yes, you can use fresh asparagus! Just blanch and chop it before adding it to the mixture. This will enhance the freshness and flavor of the dish, but you may need to adjust the cooking time slightly to ensure the asparagus is tender.
What can I substitute for cream of asparagus soup?
If you don't have cream of asparagus soup, you can use cream of mushroom soup or make a homemade version by blending cooked asparagus with cream and broth. This will still provide a creamy texture and add flavor to the loaf.
Can this dish be frozen?
Yes, you can freeze the unbaked asparagus loaf for up to three months. Wrap it tightly in plastic wrap and foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. This is a great way to prepare meals in advance!
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).