Egg And Asparagus Casserole
A savory casserole combining tender asparagus, creamy celery soup, boiled eggs, and melted cheddar cheese, topped with crispy bread crumbs—perfect for family dinners or brunch gatherings.
Ingredients
Instructions
- Arrange the asparagus spears in a clockwise pattern at the bottom of the casserole dish.
- Spread half a can of cream of celery soup over the asparagus.
- Slice three boiled eggs and layer them over the soup.
- Sprinkle half a cup of grated Cheddar cheese over the eggs.
- Repeat the layers with remaining ingredients: asparagus, soup, sliced eggs, and cheese.
- Top the final layer with buttered bread crumbs.
- Bake the casserole at 375°F (190°C) for 30 minutes.
- Garnish if desired and serve.
Tips & Substitutions
For a lighter version, consider using low-fat cream of celery soup and reduced-fat cheese. You can also substitute fresh asparagus for canned for added flavor and texture. Adding a sprinkle of garlic powder or onion powder can enhance the dish's taste. If you prefer a crunchier topping, mix in some crushed crackers with the bread crumbs.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Serve it alongside crusty bread or Easy Garlic Biscuits to soak up any leftover sauce. It's perfect for brunch or a light dinner and can also be made ahead of time for effortless entertaining.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to prevent drying out, and bake at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Asparagus Casserole contains roughly 2443 calories, with 39g protein, 134g carbohydrates, and 196g fat. It is an excellent source of calcium (82% of the Daily Value), protein (77% of the Daily Value), and vitamin A (46% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1683mg per serving (73% 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 asparagus instead of canned?
Yes, fresh asparagus can be used for a more vibrant flavor and texture. Simply blanch the asparagus in boiling water for 2-3 minutes before layering it in the casserole. This ensures it cooks evenly with the other ingredients.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before cooking, and adjust the baking time as needed.
Is this casserole suitable for vegetarian diets?
Yes, this Egg and Asparagus Casserole is vegetarian-friendly as it contains no meat. Just ensure that the cream of celery soup used is also vegetarian, which most store-bought brands are.
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).