Peas, Carrots, Asparagus Casserole
A comforting casserole combining tender peas, carrots, asparagus, and mushrooms topped with cheesy breadcrumbs, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Arrange half of the asparagus in a buttered 8-inch square baking dish.
- Combine drained peas, undiluted cream of celery soup, sliced mushrooms, drained carrots, and shredded sharp Cheddar cheese; blend well.
- Spoon half of this mixture over the asparagus in the dish.
- Repeat the layers with remaining asparagus and mixture.
- Combine soft breadcrumbs with melted oleo and sprinkle over the top of the casserole.
- Bake at 350°F (175°C) for about 30 minutes or until the breadcrumbs are browned.
- Prepare a white sauce by melting 2 tablespoons of oleo, stirring in 2 tablespoons of flour, and gradually adding 2 cups of milk, cooking until thickened.
- Add 1 cup of shredded cheese to the white sauce and stir until melted.
Tips & Substitutions
For added flavor, consider sautéing the mushrooms before adding them to the mixture. If you prefer a lighter version, substitute the cream of celery soup with a homemade white sauce using low-fat milk. Fresh vegetables can also be used instead of canned ones for a more vibrant dish. This casserole can also be made in advance and stored in the refrigerator until ready to bake.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or some crusty bread to soak up the sauce. For a complete meal, serve alongside grilled chicken or fish. If you're looking for more vegetarian recipes, consider adding a side of roasted vegetables or a quinoa salad to complement the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes, checking for warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Peas, Carrots, Asparagus Casserole contains roughly 277 calories, with 10g protein, 54g carbohydrates, and 4g fat. It is an excellent source of vitamin A (181% of the Daily Value), vitamin D (65% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of iron and calcium. It also contributes 13g of dietary fiber toward your daily target.
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 substitute the cream of celery soup with another type of soup?
Yes, you can substitute the cream of celery soup with cream of mushroom soup or cream of chicken if you prefer. Each will add a different flavor profile but will work similarly in the casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator until you're ready to bake. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.
Is it possible to make this dish gluten-free?
Yes, you can make this casserole gluten-free by using gluten-free breadcrumbs and a gluten-free cream soup alternative. There are many brands available that cater to dietary restrictions without sacrificing flavor.
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).