My husband and I love asparagus but aren’t that crazy about green beans. That means that a holiday staple – Green Bean Casserole – is off the menu for us. So I was excited to find Asparagus Casserole recipe in the Gooseberry Patch Quick & Easy Christmas cookbook.
We decided to give it a try tonight as a pairing with chicken cordon bleu. Generally we make Parmesan roasted asparagus to go with it but the fresh asparagus in our area hasn’t looked too hot lately and this recipe called for frozen, so it was a good fit.
Asparagus Casserole Recipe
- 8 oz pkg. frozen cut asparagus, slightly thawed
- ½ of a 5 oz can water chestnuts, drained and thinly sliced
- 1 C (8 oz) Velveeta, cubed
- 1 can (10¾ oz) cream of mushroom soup
- 1 can (2.8 oz) french fried onions, divided
- Preheat oven to 350.
- In a bowl, mix together frozen asparagus, water chestnuts, cheese, soup and half the onions.
- Pour mixture into a lightly greased 8x8 casserole or baking dish. Bake, uncovered, for 25 minutes.
- Sprinkle with remaining half can of onions; bake for an additional 5 minutes.
- Let stand 5 minutes before serving.
We did change it up just a bit by omitting the peas and reducing the amount of water chestnuts a bit. You could certainly make other changes based on your preferences!
It’s a very rich, filling casserole. I would have liked to see the cheese melt through more, so next time I will try grating the cheese instead of cubing it. The original recipe does call for a full can of the water chestnuts but I’m glad we halved it. A full can would have been a little much for me but if you really love them you could certainly do the full amount.
Don’t forget to pick up a copy of Gooseberry Patch Quick & Easy Christmas to try other recipes like this one!