English Pea And Asparagus Casserole
A creamy casserole combining asparagus, English peas, eggs, and cheese topped with crunchy crackers and paprika, perfect for a comforting family meal or special occasion.
Ingredients
Instructions
- Put well-drained asparagus in a buttered baking dish.
- Chop the hard-boiled eggs and layer over the asparagus, then sprinkle with grated cheese.
- Add drained English peas on top.
- Dot the peas and asparagus with butter and season with salt and pepper.
- Mix the cream of mushroom soup with milk and pour over the layered ingredients.
- Top with cracker crumbs.
- Dot with butter and sprinkle lightly with paprika.
- Bake in a preheated 350°F oven until bubbly and cracker crumbs are browned.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the soup mixture. If you don't have cream of mushroom soup, a homemade version can be made with sautéed mushrooms and cream. For added flavor, try using a mix of cheeses or topping with crushed garlic-flavored crackers instead of saltines. This casserole also works well with other vegetables, such as broccoli or green beans.
Serving Suggestions
This casserole is a delightful main dish, especially when paired with a fresh garden salad or crusty bread. It also complements other American recipes like Baked Rice And Broccoli for a complete meal. For a festive touch, serve with sliced tomatoes or a light vinaigrette on the side. It can be a great addition to potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until heated through, about 20-25 minutes, or microwave individual portions for 2-3 minutes. Ensure the casserole is heated evenly to maintain the crispy topping.
Nutrition & Diet Analysis (per serving)
Each serving of English Pea And Asparagus Casserole contains roughly 816 calories, with 15g protein, 147g carbohydrates, and 20g fat. It is an excellent source of calcium (42% of the Daily Value), protein (30% of the Daily Value), and iron (30% of the Daily Value). Note that it is relatively high in sodium, at 987mg per serving (43% 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, using fresh asparagus can enhance the flavor and texture of the casserole. Simply blanch the fresh asparagus spears in boiling water for a few minutes until tender, then proceed with the recipe as directed. Adjust the cooking time slightly to ensure the asparagus is perfectly tender.
Is there a vegetarian version of this casserole?
Absolutely! This casserole is already vegetarian-friendly since it contains no meat. You can enhance its nutritional profile by adding more vegetables like bell peppers or mushrooms. Additionally, ensure the cheese and soup you use are vegetarian-approved, or substitute with plant-based alternatives for a vegan version.
Can I prepare this casserole in advance?
Yes, you can prepare this casserole a day ahead. Assemble the casserole up to the baking step, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and place it in a preheated oven. You may need to add an extra 10-15 minutes to the baking time if it's cold 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).