Cheesy Almondine Asparagus Casserole- Vegetarian |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A little different than other budget casserole recipes out there, this is easy to whip up and loaded with interesting flavor. To make it a not-so-budget casserole, try gruyere cheese or a mix of swiss and gruyere...both go so great with asparagus! I got shredded swiss cheese on sale and like to use it in casseroles and frittatas. Ingredients:
16 ounces asparagus spears, chopped |
1 tablespoon dried shallots (or plain dried onions) |
1 cup toasted slivered almonds, divided |
12 ounces sour cream |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 teaspoon black pepper |
1/2 teaspoon seasoning salt |
1 teaspoon paprika |
1 teaspoon turmeric |
2 tablespoons ground sage |
2 -3 dashes ground ginger (optional) |
2 cups crushed buttery crackers, divided |
1 cup swiss cheese, shredded |
Directions:
1. Steam the asparagus and dried shallots until somewhat tender, about 10 minutes.
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, and spices together.
3. Throw in 1/2 cup of the almonds and 1 cup of the crushed crackers, then the steamed asparagus.
4. Grease a 7x11 or 9x13 casserole dish with cooking spray and pour in the mixture.
5. Top with the remaining almonds, crushed crackers, and cup of swiss cheese.
6. Bake for 35-40 minutes at 350F or until golden and bubbly.
7. Goes great with mesculin greens for a complete meal!
|
|