Ingredients for Asparagus Casserole Ala Nita
- Butter Flavored Cooking Spray, as needed
- 1 (6 ounce) package herb seasoned stuffing mix, crushed
- 2 (10 ounce) packages frozen asparagus spears, thawed, drained and cut into 1 inch pieces (or 1 1/2 lbs fresh asparagus)
- Lemon, Juice Of
- 1/2 cup butter, melted
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1/2 cup half-and-half
- 2 tablespoons chopped pimiento
- 1 cup (4 ounces) shredded sharp cheddar cheese
- Flour
- Milk
- Salt
- Pepper
- Nutmeg
- Gruyere cheese
- Beaten eggs
- Bread crumbs
- Chives
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How to Make Asparagus Casserole Ala Nita
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes until bright green and slightly tender. Drain immediately and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a roux forms.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens.
- Reduce heat to low. Stir in salt, pepper, and nutmeg. Remove from heat and stir in Gruyere cheese until melted and smooth.
- In a bowl, whisk together the beaten eggs and bread crumbs.
- In the prepared baking dish, layer the blanched asparagus. Pour the cheese sauce over the asparagus. Sprinkle with the egg and bread crumb mixture and top with chives (if using).
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
6g
Fat
113g
Carbs
2g
