Asparagus, Petits Peas And Mushroom Casserole
A comforting casserole combining tender asparagus, sweet petits peas, and earthy mushrooms, topped with cheese and crunchy crumbs—perfect for family dinners and special occasions.
Ingredients
- 15 oz. can asparagus or 1 1/2 lb. fresh asparagus ⓘ
- 17 oz. can petits peas (LeSueur)
- 1 can small mushrooms or 1/2 cup sliced fresh mushrooms ⓘ
- 1/2 cup sour cream ⓘ
- 1 can mushroom soup ⓘ
- 1 small onion, grated (optional) ⓘ
- 1/8 teaspoon white pepper ⓘ
- 3/4 cup sharp Cheddar cheese, grated and packed ⓘ
- 1 cup soft white bread crumbs
Instructions
- If using fresh asparagus, wash and cut spears into approximately 2 1/2-inch lengths.
- Cook the asparagus in boiling water until tender, about 10 minutes, then drain.
- Arrange the cooked asparagus around the outer edges of a buttered casserole dish, stacking on each other.
- Drain petits peas and fill in the center of the casserole.
- Mix grated onion (if using), sliced mushrooms, mushroom soup, grated cheese, and white pepper.
- Pour the mixture over the arranged asparagus and peas.
- Toss bread crumbs or crushed potato chips with melted butter and sprinkle over the top.
- Bake in a 350°F oven for about 30 minutes or until the crumbs are brown.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for sour cream. If fresh asparagus isn't available, canned asparagus works well, though fresh adds better texture. To enhance flavor, consider adding garlic or substituting the white pepper with freshly ground black pepper. You can also use a mix of cheeses for a different taste profile. This casserole pairs beautifully with American recipes such as Fried Corn Patties.
Serving Suggestions
This casserole is a great side dish for grilled meats or a hearty salad. Consider serving it alongside a fresh garden salad for a complete meal. It also pairs well with traditional dishes like Squash Bake. For a vegetarian option, serve it with a side of quinoa or wild rice to add extra protein.
Storage & Reheating
Store 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 for about 15-20 minutes, or until heated through. If you prefer, you can microwave single servings, but be cautious not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus, Petits Peas And Mushroom Casserole contains roughly 510 calories, with 24g protein, 43g carbohydrates, and 27g fat. It is an excellent source of protein (49% of the Daily Value), calcium (48% of the Daily Value), and vitamin A (31% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1075mg per serving (47% 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 frozen asparagus instead of fresh or canned?
Yes, you can use frozen asparagus. Just thaw and drain it before adding to the casserole. However, fresh or canned asparagus tends to have a better texture in baked dishes.
What can I use instead of mushroom soup?
If you don't have mushroom soup, you can make a homemade sauce using sautéed mushrooms, butter, flour, and vegetable broth. This gives a fresher flavor and allows you to control the ingredients.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and keep it covered in the refrigerator. Just add the bread crumbs right before baking to keep them crispy.
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).