Asparagus Onion Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This vegetable dish goes great with just about any meal. I've prepared it ahead of time, then popped it in the oven so it's ready with the meal. Ingredients:
1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed |
2 medium onions, sliced |
5 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
1 package (3 ounces) cream cheese, cubed |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup shredded cheddar cheese |
1 cup soft bread crumbs |
Directions:
1. In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish.
2. In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.
4. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 4-6 servings.
|
|