Mushroom, Peas And Asparagus Casserole
A comforting casserole combining tender asparagus, peas, and mushrooms topped with cheesy breadcrumbs, perfect for family dinners and vegetable lovers seeking a savory, hearty dish.
Ingredients
Instructions
- Arrange half of the asparagus in a buttered 6-cup casserole.
- In a bowl, gently mix the peas, cream of mushroom soup, and grated Cheddar cheese.
- Spoon half of the mixture over the asparagus in the casserole.
- Add the remaining asparagus, then top with the remaining pea mixture.
- Toss the bread crumbs with melted butter and sprinkle over the top of the casserole.
- Bake at 350°F for about 30 minutes, until the crumbs are golden brown.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the pea mixture. If you want to make this dish lighter, you can substitute low-fat cream of mushroom soup and reduced-fat cheese. Fresh asparagus can be used instead of canned, but you may need to blanch it first. This casserole makes a delightful side dish alongside main courses like grilled chicken or fish.
Serving Suggestions
Serve this Mushroom, Peas And Asparagus Casserole as a comforting side dish for family dinners or holiday gatherings. It pairs beautifully with roasted meats or a fresh salad for a complete meal. For a vegetarian option, complement it with a side of quinoa or a hearty grain salad. This dish also works wonderfully as part of a potluck spread, alongside your favorite American recipes.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil to prevent drying out and warm it in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom, Peas And Asparagus Casserole contains roughly 724 calories, with 17g protein, 12g carbohydrates, and 68g fat. It is an excellent source of calcium (39% of the Daily Value), protein (35% of the Daily Value), and vitamin A (26% of the Daily Value). Note that it is relatively high in sodium, at 500mg per serving (22% 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 vegetables instead of canned?
Yes, you can use fresh asparagus and peas. If using fresh asparagus, trim and blanch it for a few minutes until tender before layering it in the casserole. Fresh peas can be steamed lightly to retain their sweetness. Adjust the cooking time if necessary to ensure all ingredients are cooked through.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and refrigerate it before baking. Just cover it with foil to keep it fresh. When you're ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time to ensure it heats through completely.
What can I substitute for Cheddar cheese?
If you're looking for a different flavor profile, you can substitute Cheddar cheese with Gruyère or Monterey Jack for a milder taste. For a dairy-free option, try using a vegan cheese substitute that melts well. Just ensure it complements the cream of mushroom soup for the best results.
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).