Substituting Fresh Asparagus for Canned in Make Ahead Casserole

Susan · 12-11-2006, 02:34 PM

This is another make ahead recipe that I have found, but I don't like the thought of using canned asparagus. Do you think blanched, fresh asparagus would work? If so, how much extra liquid would I need to make up for that from the can? (I'd probably use homemade chicken stock.)

2 eggs, lightly beaten
1 cup milk
1 cup coarsely crushed saltine crackers
1 (10 1/2 ounce) can green cut asparagus spears, undrained
1 cup shredded sharp cheddar cheese
1/8 teaspoon hot sauce paprika

Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers, asparagus, cheese, and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately.

The casserole can be made ahead of time and refrigerated until ready to bake.

Krazy Kruizers · 12-11-2006, 06:25 PM

Sounds like a great recipe.

DH and I do not like asperagus. I wonder if we could substitute another vegetable?

Krazy Kruizers · 12-11-2006, 06:26 PM

Any suggestions?

Susan · 12-11-2006, 07:20 PM

What vegetable wouldn't taste good loaded with cheddar cheese? Broccoli and cauliflower immediately come to mind...

Perhaps green beans as well.

Susan

**Rosie** · 12-12-2006, 06:32 AM

Yes, green beans came to my mind as well!!!!

Susan, I would think you could eyeball the liquid and I believe blanched FRESH asparagus would work with the chicken stock, I certainly would try it, this recipe looks like a forgiving one!!!!!

Krazy Kruizers · 12-12-2006, 12:42 PM

Green Beans -- that was what I was thinking!!

Krazy Kruizers · 12-12-2006, 12:44 PM

I have often melted sharp cheddar cheese over broccoli and cauliflower ---YUMMY!

**Rosie** · 12-12-2006, 01:10 PM

Cheese makes everything (almost) better!!!!!!!

**Rosie** · 12-12-2006, 01:11 PM

Don't think it does much for ice cream though!!!

Susan · 12-16-2006, 10:56 PM

I haven't tried it with ice cream, yet, Rosie, but it tastes pretty good with asparagus!

Took longer to bake than the 45 minutes, but the casserole had been in the fridge for almost eight hours. Blanching the asparagus in a little chicken stock worked great and they stayed nicely crisp.

This would be a good recipe to use with brussel sprouts, for those who like brussel sprouts!

Susan

Susan