We’re probably all familiar with the green bean casserole that makes its way onto the holiday table every year. It’s a classic side dish in the Thanksgiving lineup, but you rarely see it the rest of the year. Personally, I’m not a big green bean fan so I have no problem with that. Yet, there are so many tasty elements to that casserole that could be repurposed for other seasonal veggies. We’ve taken the creaminess, the crunchy fried onions, and all the comforting flavors of the traditional green bean casserole and given them a springtime twist using asparagus!
Asparagus is one of my all-time favorite vegetables and I’m always wishing it was in season longer. Grilled, roasted, or sauteed, I’ll take it in any form I can get it. I had never put it in a creamy casserole before and I sure have been missing out. The cheese and simple roux compliment the nutty flavor of the asparagus beautifully. Then, the layer of crispy fried onions on top add the perfect texture and salty finish.
This is an easy casserole to prep ahead of time and bake right before you’re ready to eat (just wait to add the fried onions until you’re about to pop it in the oven so they don’t get mushy). Whether it’s for a casual weeknight dinner, a family gathering, or a potluck, this twist on the classis casserole is sure to be a hit. Give it a try the next time you need a yummy side dish and we’re sure you’ll agree!
Asparagus Casserole
Ingredients
- 4 tablespoons butter (½ stick)
- 2 pounds fresh asparagus
- 8 oz mushrooms, roughly chopped
- ½ cup chopped sweet onion
- ¼ cup flour
- 1 ¼ cup milk
- ¼ cup mayo
- ¾ cup sour cream
- 1 cup Italian blend shredded cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 6 oz package fried onion
Preparation
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Trim the ends of the asparagus and chop into bite-sized pieces.Set aside.
- In a large pot or dutch oven, melt butter over medium heat. Add the asparagus, mushrooms, and onion. Cook for 5 minutes while stirring occasionally.
- Add the flour to the vegetable mixture and cook for 1 additional minute while constantly stirring.
- Slowly pour in the milk and continue cooking until the mixture thickens.
- Remove from heat and mix in the mayo, sour cream, cheese, seasonings, and ½ cup of the fried onions.
- Transfer mixture to the prepared baking dish and top with the rest of the fried onions.
- Bake for 33-35 minutes or until golden brown. Serve warm.
Recipe adapted from Spicysouthernkitchen.com