Asparagus, Peas And Mushroom Casserole
A creamy casserole combining tender asparagus, peas, and mushrooms with melted cheese, baked to perfection. Perfect for family dinners or special occasions.
Ingredients
Instructions
- Heat asparagus to boiling in a small amount of salted water. Repeat process with peas.
- Arrange half of the asparagus in a greased 2-quart casserole dish.
- Gently mix peas, cream of mushroom soup, and shredded Cheddar cheese in a bowl.
- Spoon half of the mixture over the layer of asparagus.
- Add remaining asparagus and top with remaining pea mixture.
- Stir melted margarine into bread crumbs and sprinkle over the casserole.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the mixture. If you want to enhance the flavor, try adding sautéed onions or garlic. You can substitute fresh asparagus and peas if they are in season, and for a healthier option, use whole wheat bread crumbs instead of regular. This dish is a great way to incorporate more vegetables into your meals, fitting perfectly within vegetarian recipes.
Serving Suggestions
Serve this casserole as a delightful side dish alongside grilled chicken or fish. It also pairs beautifully with a fresh salad for a light meal. For a complete vegetarian option, consider serving it with a side of quinoa or brown rice. This dish is perfect for potlucks or family gatherings, showcasing seasonal vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions for a quick meal, but be sure to cover them to keep moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus, Peas And Mushroom Casserole contains roughly 767 calories, with 23g protein, 30g carbohydrates, and 65g fat. It is an excellent source of vitamin A (104% of the Daily Value), protein (45% of the Daily Value), and calcium (45% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 840mg per serving (37% 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 vegetables instead of canned?
Absolutely! Fresh asparagus and peas can enhance the dish's flavor and texture. Simply blanch the asparagus and peas in boiling water for a few minutes before layering them in the casserole. This will help them retain their vibrant color and crunch while still cooking through in the oven.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it completely, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When you're ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for cream of mushroom soup?
If you prefer not to use canned soup, you can make a homemade version by sautéing chopped mushrooms in butter, adding flour to create a roux, and then gradually whisking in vegetable broth and milk until thickened. This option allows you to control the ingredients and seasoning while maintaining the creamy texture of the casserole.
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).