A creamy and rich Asparagus Casserole with fresh asparagus and a crunchy fried onion topping is the perfect spring casserole and would be a great addition to your Easter menu. Learn how to make Asparagus Casserole. Asparagus casserole recipes can be used to make some delicious side dishes or main vegetarian dishes using either fresh asparagus but equally using canned or frozen.

Ingredients of Asparagus Casserole

  1. Prepare 3 lb of (3 or 4 bunches) asparagus.
  2. Prepare 1 cup of milk.
  3. It's 1/2 cup of sour cream.
  4. It's 1/4 tsp of roasted garlic, (optional).
  5. You need 1/4 tsp of pepper.
  6. It's 1 of (6 ounce) can french fried onions.
  7. It's 2 of (11 ounce) cans cream of asparagus soup.
  8. It's 2 tsp of Mural Of Flavor or Fox Point Seasoning (optional) from Penzey's.

Asparagus Casserole instructions

  1. Preheat oven to 350°F..
  2. Wash the asparagus and cut into thirds..
  3. Place in boiling water and cook for 4 to 6 minutes, depending on how thick the stems are..
  4. Remove from heat..
  5. Drain and run briefly under cool water..
  6. Set aside..
  7. In a large bowl, combine the soup, milk, sour cream, pepper, garlic (if using), and seasoning of choice..
  8. Add the asparagus and mix until well coated..
  9. Stir in half of the French fried onions..
  10. Pour into a lightly greased 9 X 13 inch pan..
  11. Bake for 20 minutes..
  12. Remove from the oven and sprinkle the remaining onions over the top of the casserole..
  13. Place back in the oven and bake for 5 more minutes..
  14. *This recipe brought to you courtesy of Penzey's.*.

Everything I read lately, from blogs to magazine. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Growing up, my mom made asparagus casserole using a recipe from an old church cookbook.

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