Asparagus-Pea Casserole(Good)
A creamy asparagus and peas casserole with cheddar cheese and mushroom soup, perfect for a comforting family dinner or special occasion side dish.
Ingredients
Instructions
- Butter the casserole dish.
- Make layers of the drained English peas, asparagus tips, sliced hard-cooked eggs, and grated cheddar cheese in the prepared dish.
- Add the mushroom soup and milk over the layered ingredients.
- Cover with cracker crumbs and dot with remaining butter.
- Bake at 425°F (220°C) for 30 minutes.
Tips & Substitutions
For a creamier casserole, consider adding a dollop of sour cream or cream cheese to the mushroom soup mixture. If you don't have English peas, frozen peas work just as well. For a healthier twist, substitute the butter with olive oil and use low-fat cheese. You can also mix in other vegetables like broccoli or spinach for added nutrition.
Serving Suggestions
This Asparagus-Pea Casserole pairs beautifully with a simple green salad or crusty bread for a delightful meal. For a more hearty option, serve it alongside grilled chicken or fish. It's a great side dish for holiday gatherings or potlucks, and complements well with other American recipes like baked ham or roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for quicker reheating, just be careful not to overcook them.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus-Pea Casserole(Good) contains roughly 839 calories, with 27g protein, 44g carbohydrates, and 62g fat. It is an excellent source of calcium (69% of the Daily Value), protein (53% of the Daily Value), and vitamin A (46% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 981mg per serving (43% 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, fresh asparagus can be used in this recipe. Just trim and blanch the asparagus tips for about 2 minutes before layering them in the casserole. This will help retain their vibrant color and crisp texture.
Is there a vegetarian alternative for the cheese?
Absolutely! You can substitute the Cheddar cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor without the dairy. Just ensure that any substitutes align with your dietary needs.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the layers, cover it with foil, and refrigerate until ready to bake. Just add an extra 5-10 minutes to the baking time if baking 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).