“This has become a Mother’s Day tradition in our house! Wish the fresh stuff was in season longer so I could eat this every week. So good!
This recipe creates a rich and flavorful asparagus casserole, perfect for holidays or family gatherings. The combination of creamy sauce, tender vegetables, and crispy fried onions makes for a delightful side dish.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons (½ stick) |
| Fresh Asparagus | 2 pounds |
| Mushrooms, Roughly Chopped | 8 oz |
| Sweet Onion, Chopped | ½ cup |
| Flour | ¼ cup |
| Milk | 1 ¼ cup |
| Mayonnaise | ¼ cup |
| Sour Cream | ¾ cup |
| Italian Blend Shredded Cheese | 1 cup |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| Paprika | ½ teaspoon |
| Fried Onions (6 oz package) | 6 oz |
Instructions:
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare asparagus: Trim the ends of the asparagus and chop them into bite-sized pieces. Set aside.
- Sauté vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the asparagus, mushrooms, and chopped onion. Cook for 5 minutes, stirring occasionally.
- Add flour: Add the flour to the vegetable mixture and cook for 1 additional minute, stirring constantly.
- Add milk and thicken: Slowly pour in the milk and continue cooking until the mixture thickens.
- Combine remaining ingredients: Remove the pot from the heat and mix in the mayonnaise, sour cream, shredded cheese, salt, pepper, paprika, and ½ cup of the fried onions.
- Transfer to baking dish: Transfer the mixture to the prepared baking dish.
- Top with fried onions: Top the casserole with the remaining fried onions.
- Bake: Bake for 33-35 minutes, or until the casserole is golden brown.
- Serve: Serve the asparagus casserole warm.
