Asparagus-Water Chestnut Casserole
A savory casserole combining tender asparagus, water chestnuts, mushrooms, and eggs in a creamy mushroom sauce, topped with crispy onion rings—perfect for family dinners and special occasions.
Ingredients
Instructions
- Drain the water chestnuts, mushrooms, and pimentos.
- Slice the mushrooms if not already sliced.
- Chop the pimentos.
- Arrange the asparagus spears in a greased casserole dish.
- Mix the water chestnuts, mushrooms, pimentos, and chopped eggs with the mushroom soup.
- Pour the mixture over the arranged asparagus.
- Bake in a preheated 350°F oven for 20 minutes.
- Top with onion rings.
- Bake for an additional 10 minutes until heated through and onion rings are crispy.
Tips & Substitutions
For a twist, consider adding cheese such as Gruyère or cheddar to the mixture before baking. You can substitute fresh asparagus with frozen, just ensure to thaw and drain them well. If you prefer a crunchier topping, try using crushed potato chips instead of onion rings. This casserole can also be made a day ahead, similar to a Make Ahead Egg Casserole, making it convenient for gatherings.
Serving Suggestions
Serve the casserole warm, garnished with extra pimentos or fresh herbs for added color. It pairs beautifully with a light salad or steamed vegetables, making it a suitable dish for brunch or a side for a main course. Consider serving it alongside dishes like Cherry Salad Delight for a refreshing contrast. This vegetarian casserole is perfect for potlucks or family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes until warmed through. If the top is getting too brown, cover with foil to prevent burning. This dish can also be reheated in the microwave, but for the best texture, the oven is preferred.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus-Water Chestnut Casserole contains roughly 274 calories, with 6g protein, 43g carbohydrates, and 10g fat. It is an excellent source of vitamin D (79% of the Daily Value), and a good source of protein.
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 mushrooms instead of canned?
Yes, you can definitely use fresh mushrooms in this recipe. Sauté them lightly before adding to the mixture to enhance their flavor. Fresh mushrooms will add a nice texture and can be customized to your preference, whether you choose button, cremini, or shiitake varieties.
What can I substitute for cream of mushroom soup?
If you're looking for a healthier option or a homemade version, you can use a mixture of sautéed mushrooms, a bit of vegetable broth, and a splash of cream or milk as a substitute. This will give you a similar creamy texture without the canned soup. Alternatively, there are many vegetarian recipes for homemade cream soups available online.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Assemble the dish, cover it tightly with plastic wrap, and then aluminum foil. It can be stored in the freezer for up to 3 months. To bake from frozen, allow it to thaw in the refrigerator overnight and then bake as directed, adding a few extra minutes to the cooking time.
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).