Asparagus Pimento And Egg Casserole
A creamy, cheesy casserole combining tender asparagus, eggs, pimentos, and mushrooms, topped with crackers—perfect for a comforting and flavorful family meal or special occasion.
Ingredients
Instructions
- Spread the drained green asparagus evenly on the bottom of a buttered 13 x 9 x 2-inch casserole dish.
- Layer sliced hard-boiled eggs over the asparagus, then distribute strips of pimento on top.
- Pour the cream of mushroom soup evenly over the layered ingredients.
- Sprinkle shredded sharp cheese over the top.
- Top the casserole with Ritz cracker crumbs.
- Bake at 325°F (163°C) for 40 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the cream of mushroom soup. You can substitute the green asparagus with canned or frozen peas if preferred. For a twist, try adding in some sautéed mushrooms or chopped spinach. This dish is versatile and can be easily adjusted to incorporate seasonal vegetables, making it a great option for any gathering.
Serving Suggestions
This casserole makes a hearty main dish and pairs well with a fresh side salad or steamed vegetables for a balanced meal. Consider serving it alongside Creamy Low-Fat Potato Salad for a delightful contrast in flavors and textures. It’s also perfect for brunch, and leftovers can be enjoyed cold or reheated for a quick lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil and warm it in a preheated oven at 325°F (163°C) until heated through, about 20-25 minutes. You can also microwave individual portions for quicker reheating, but the oven will help maintain the crispiness of the cracker topping.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus Pimento And Egg Casserole contains roughly 481 calories, with 11g protein, 75g carbohydrates, and 16g fat. It is an excellent source of calcium (26% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin A and iron.
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! Simply blanch it in boiling water for a few minutes until tender, then drain and layer it in the casserole dish. Fresh asparagus will add a nice crunch and vibrant flavor to the dish.
What can I substitute for the cream of mushroom soup?
If you're looking for a substitute, homemade Light Mushroom Gravy can work well. Alternatively, you can use a different cream soup, such as cream of chicken or even a homemade white sauce if you prefer a lighter option.
Is this casserole suitable for vegetarians?
Yes, this casserole can easily be made vegetarian by ensuring that the cream of mushroom soup is meat-free and using vegetarian cheese. It's a delicious option for meatless meals and can be a crowd-pleaser at gatherings.
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).