Aunt Peggy'S Asparagus Casserole
A creamy, comforting casserole that blends tender asparagus, sweet peas, and earthy mushrooms into a golden, toast‑topped delight—perfect for busy weeknights and family gatherings.
Ingredients
Instructions
- Layer the asparagus, peas, and mushrooms in a greased baking dish.
- Whisk together the cream of mushroom soup and evaporated milk, then pour the mixture over the layered vegetables. Sprinkle the salt evenly on top.
- Break up the toast and scatter it over the casserole. Bake at 350°F (175°C) for 30 to 45 minutes, or until the top is golden brown and bubbling.
Tips & Substitutions
For a richer flavor, consider using fresh asparagus instead of canned. You can substitute the cream of mushroom soup with a homemade version or use cream of chicken for a different twist. If you prefer a crunchier topping, add crushed crackers or breadcrumbs instead of toast. Experimenting with spices, such as garlic powder or black pepper, can also enhance the dish's flavor profile.
Serving Suggestions
This asparagus casserole makes a delightful side dish for any meal, especially alongside grilled chicken or baked fish. It pairs beautifully with K.F.C. Slaw for a refreshing contrast. Consider serving it with a simple green salad to round out the meal, or enjoy it as a vegetarian main course with hearty bread.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. For best results, add a splash of milk before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Peggy'S Asparagus Casserole contains roughly 284 calories, with 10g protein, 44g carbohydrates, and 8g fat. It is an excellent source of vitamin C (38% of the Daily Value), vitamin D (36% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 477mg per serving (21% 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 canned?
Yes, frozen asparagus can be used as a substitute for canned. Just make sure to thaw and drain it before layering it in the baking dish to prevent excess moisture in the casserole.
What can I substitute for cream of mushroom soup?
You can make a homemade version using sautéed mushrooms, butter, and flour, or use cream of chicken soup for a different flavor. For a vegetarian option, try using a vegetable-based cream soup.
How can I make this dish gluten-free?
To make this casserole gluten-free, ensure that the cream of mushroom soup is gluten-free and substitute regular toast with gluten-free bread or gluten-free breadcrumbs for the topping.
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).