English Peas-Asparagus
A comforting casserole combining tender peas and asparagus with creamy mushroom soup and melted cheese, topped with crispy onion rings. Perfect as a side dish or a cozy main, it offers a savory blend of flavors and textures that appeal to family gatherings and casual dinners alike.
Ingredients
Instructions
- Drain the asparagus, reserving 1/4 cup of the juice.
- Drain the peas.
- In a 2-quart casserole dish, combine the mushroom soup and the reserved asparagus juice.
- Add 1 1/2 cups of grated cheese to the mixture.
- Mix well until smooth and creamy.
- Add the drained peas and asparagus to the casserole and stir gently to combine.
- Top with the remaining cheese and onion rings.
- Cover the casserole and bake at 350°F for 25 minutes.
Tips & Substitutions
For a fresher taste, consider using fresh asparagus and peas instead of canned. If you want to lighten the dish, substitute the cream of mushroom soup with a homemade version or a low-fat alternative. Adding herbs like dill or thyme can enhance the flavor. To make it a complete meal, you can incorporate cooked chicken or ham into the casserole.
Serving Suggestions
Serve this English Peas-Asparagus casserole as a delightful side dish at your next gathering. It pairs wonderfully with grilled chicken or fish and a fresh salad. For an easy dessert, consider making Cream Cheese Chewies to satisfy your sweet tooth after this savory dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of English Peas-Asparagus contains roughly 281 calories, with 8g protein, 34g carbohydrates, and 14g fat. It is an excellent source of vitamin A (30% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 589mg per serving (26% 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 peas and asparagus instead of canned?
Yes, you can definitely use frozen peas and asparagus. Just thaw and drain them before adding to the casserole. This will give you a fresher flavor and texture compared to canned vegetables.
Is there a vegetarian version of this recipe?
This recipe is already vegetarian-friendly, but you can enhance it by adding more vegetables like bell peppers or mushrooms. Just be sure to use a vegetarian cream of mushroom soup for a completely meat-free option.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just bake it when you're ready to serve. It may take a few extra minutes in the oven if baking 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).