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If you're looking for a comforting dish that’s both easy and delicious, this Asparagus Casserole Recipe with Mushroom Soup is a winner. Combining tender asparagus with creamy mushroom soup, melty cheddar cheese, and crispy fried onions, it’s a perfect side or even a main for those cozy nights in. Let's dive into this simple yet flavorful recipe that will have everyone asking for seconds.
The name of the recipe: Asparagus Casserole Recipe with Mushroom Soup
Ingredients:
- 1 lb trimmed and cut into 2-inch pieces asparagus
- 1 can 10.5 oz can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup fried onions
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine mushroom soup, milk, and half of the shredded cheese.
- Add asparagus pieces to the mixture and stir to coat.
- Pour the mixture into a baking dish and spread evenly.
- Sprinkle the remaining cheese and fried onions on top.
- Bake for 30 minutes or until the casserole is bubbly and the top is golden brown.
What You Will Need for This Delicious Casserole
Read more: Pierogi Casserole Recipe with Mushroom Soup
What you will need to make asparagus casserole
- Asparagus: Fresh asparagus adds a crisp texture and earthy flavor, making the casserole vibrant and nutritious.
- Cream of mushroom soup: This soup provides a creamy base, enhancing the dish with rich, savory mushroom flavors.
- Shredded cheddar cheese: Melts beautifully, adding a gooey, cheesy layer that complements the asparagus and soup.
- Milk: Helps thin the soup, ensuring a smooth, creamy consistency throughout the casserole.
- Fried onions: Adds a crunchy topping, providing a delightful contrast to the creamy casserole.
Essential Tools and Instruments for Preparation
What tools/instruments will be needed to make asparagus casserole recipe with mushroom soup
- Baking dish: Holds the casserole mixture, ensuring even cooking and a golden brown top.
- Mixing bowl: Combines the mushroom soup, milk, cheese, and asparagus for a uniform mixture.
- Oven: Bakes the casserole, making it bubbly and perfectly cooked.
- Measuring cup: Accurately measures milk and cheese for the recipe.
- Knife: Trims and cuts asparagus into 2-inch pieces.
Asparagus Casserole Recipe with Mushroom Soup
Ingredients:
Main Ingredients
- 1 lb asparagus trimmed and cut into 2-inch pieces
- 1 can cream of mushroom soup 10.5 oz can
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup fried onions
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine mushroom soup, milk, and half of the shredded cheese.
- Add asparagus pieces to the mixture and stir to coat.
- Pour the mixture into a baking dish and spread evenly.
- Sprinkle the remaining cheese and fried onions on top.
- Bake for 30 minutes or until the casserole is bubbly and the top is golden brown.
Notes:
Read more: Instant Pot Mushroom Soup Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using fresh asparagus instead of canned or frozen makes a big difference in flavor and texture. Fresh asparagus retains a slight crunch even after baking, adding a delightful contrast to the creamy mushroom soup base.
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