Asparagus Onion Casserole

A delicious companion to so many foods…

like smothered steaks, roasted chicken, pot roasts and southern baked ham and any time holiday entertaining is on your calender.

Asparagus Onion Casserole
4 to 6 servings

1 pound fresh asparagus, cut into 1-inch pieces
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 package (3 ounces) cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an un-greased 1-1/2-qt. baking dish.

In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a simmer; cook and stir for 2 minutes or until thickened. Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over the vegetables. Sprinkle with cheddar cheese.

Melt remaining butter; toss with bread crumbs. Sprinkle with casserole. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

7 thoughts on “Asparagus Onion Casserole

  1. Pegasuslegend

    Well here is one I can't say I could try no one here except ME! likes asparagus and I can't eat onions… oh well… so what I will have to do is adapt the recipe to garlic and zucchini? since we all love the cheeses you use, I bet any kind of veggie I substitute will be fabulous… can I try this at your house.? I love asparagus havent had it in about 5 years now… only one time they served it roasted with my salmon in a resturant and I loved it! Hope you had a wonderful Easter! I am on vacation this week…actually I don't want to cook isn't that strange!

    Reply
  2. Lana @ Never Enough Thyme

    Well now, this is one casserole that I have not had before. But since I just happen to have a pound of asparagus in the fridge, I'm fixing to try it right now. And I was just wondering what to do with that asparagus, too. Can't wait!

    Reply

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