Egg-Asparagus-Mushroom Casserole
A creamy egg and vegetable casserole featuring tender asparagus, mushrooms, and melted cheese, perfect for a comforting family meal or brunch centerpiece.
Ingredients
Instructions
- Melt butter in a saucepan over medium heat.
- Add flour to the melted butter and blend well to form a roux.
- Combine prepared brown mustard with mushroom soup and add to the flour mixture.
- Cook slowly, stirring constantly until the mixture thickens.
- Layer green asparagus tips and sliced hard-cooked eggs in a casserole dish.
- Pour the mushroom sauce over the layered ingredients.
- Sprinkle crushed rice flakes and grated American cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the mushroom sauce. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. Fresh asparagus can be used instead of canned for a more vibrant flavor. This dish can be served as a hearty breakfast or a comforting dinner alongside a fresh salad.
Serving Suggestions
This casserole is perfect as a standalone dish but pairs beautifully with a fresh green salad or crusty bread. For a complete meal, serve alongside roasted potatoes or steamed vegetables. A light white wine can complement the flavors nicely, making it suitable for brunch or a cozy dinner.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture, for 2-3 minutes on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of Egg-Asparagus-Mushroom Casserole contains roughly 272 calories, with 7g protein, 22g carbohydrates, and 17g fat. It is a good source of protein (14% of the Daily Value). Note that it is relatively high in sodium, at 522mg per serving (23% 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. Simply blanch the asparagus tips for a few minutes before layering them in the casserole to ensure they cook through during baking.
Is there a vegetarian version of this recipe?
Absolutely! You can substitute the mushroom soup with a homemade creamy mushroom sauce made from sautéed mushrooms, garlic, and vegetable broth. Make sure to use vegetarian cheese or omit it for a fully vegetarian casserole.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
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).