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Thanksgiving Asparagus Casserole

By: michellej  Supporting Member (Click to learn more about Supporting Membership)
"Asparagus, Cheddar cheese, and slivered almonds combine to create a very elegant side dish for Thanksgiving!"

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 141 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded sharp New York Cheddar cheese
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  • 2 (14.5 ounce) cans asparagus spears, drained
  • 1 (2.25 ounce) package blanched slivered almonds

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
  2. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Remove from the heat, and whisk in the Cheddar cheese until melted. Season with salt and pepper.
  3. Line the prepared baking dish with half of the asparagus spears. Pour in half of the cheese sauce, top with the remaining asparagus spears, then pour on the remaining sauce. Sprinkle with the slivered almonds.
  4. Bake in the preheated oven until the asparagus is hot and the sauce is golden brown on top, about 20 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 252 | Total Fat: 19.1g | Cholesterol: 38mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2008 by AliceF 
This recipe was good. I used fresh asparagus, used 1/2 cup sharp cheese, and 1/2 cup cheddar... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2009 by Christine 
I did modify this slightly by using fresh asparagus (I can't stand this particular veggie from... MORE

 
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