SALTINE-CRACKER ASPARAGUS CASSEROLE RECIPE - FOOD.COM
Though I'm not particularly a fan of canned asparagus, this casserole version produces a mighty fine dish...it's all in the sauce.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth.
- Add 2 tbs liquid from canned asparagus to flour mixure; stir well.
- Stir in sour cream, grated cheese, salt, pepper, and hot sauce.
- Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole.
- Cover evenly with half the sour cream mixture.
- Thoroughly drain second can asparagus and layer.
- Top with remaining sour cream mixture.
- Melt 3 tbs butter and mix with cracker crumbs; spread evenly.
- Bake uncovered 30-40 minutes or until bubbly.
Nutrition Facts : Calories 568.6, FatContent 49.6, SaturatedFatContent 30.9, CholesterolContent 120.5, SodiumContent 407.8, CarbohydrateContent 18.9, FiberContent 4.3, SugarContent 3, ProteinContent 16.6
ASPARAGUS CASSEROLE RECIPE | MARTHA STEWART
Take this traditional southern side dish to the next level with smoky bacon, creamy bechamel, and sharp gruyere.
Provided by Martha Stewart
Categories Pork Recipes
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in the upper third. Bring a pot of salted water to a boil; prepare an ice bath. Add asparagus and cook until just tender and bright green, 2 to 3 minutes. Transfer to ice bath; drain.
- Return pot to medium heat. Add bacon and cook, stirring occasionally, until crisp, about 10 minutes; remove bacon with a slotted spoon to a paper towel-lined plate. Discard rendered fat or reserve for another use. Add butter to same pot and heat over medium until foamy. Add onion, nutmeg, cayenne and 1 teaspoon salt. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in flour and cook, stirring occasionally, until toasted and fragrant, about 1 minute. Stir in mustard, then gradually whisk in milk and bring to a boil, whisking often. Reduce to a simmer and cook until thickened slightly, about 5 minutes. (You should have about 2 cups bechamel.) If not using right away, press a sheet of plastic wrap directly onto the surface of the sauce to keep a film from forming.
- Spread 1 cup bechamel evenly across the bottom of a 9-inch-square baking dish. Reserving 1 cup for topping, sprinkle remaining asparagus over bechamel. Arrange reserved bacon in an even layer on top, followed by the sliced eggs, cracker crumbs and remaining bechamel. Sprinkle the reserved 1 cup asparagus down the center of the casserole, then sprinkle the cheese evenly on top and season with black pepper. Bake until sauce is bubbling, about 25 minutes. Turn oven to broil setting and continue to cook until golden-brown on top, 3 to 4 minutes more. Let cool 15 minutes on a wire rack before serving.
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