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Elaine0602  (Level: 51.9 - Posts: 111)
Sat, 15th Nov '08 11:49 AM


I'm new to the group so I'm not sure of the protocol..but I was wondering if anybody had a quick receipe for an asparagus casserole. I want to put a different vegetable on the table this Thanksgiving.


Bushyfox  (Level: 174.4 - Posts: 2402)
Sun, 16th Nov '08 10:10 PM

Welcome to the Foodies Group, Elaine!

I don't have an asparagus casserole personally, but hope you can find something you like at this link:

Perhaps the others can be of more help?
Cheers, Bev

Bushyfox  (Level: 174.4 - Posts: 2402)
Sun, 16th Nov '08 10:12 PM

Oh.....the was NOT supposed to be in the middle of that link!!!

You may have to copy'n'paste the link, and patch in the : and o yourself........sorry!!!

Chyenn  (Level: 210.7 - Posts: 1332)
Sat, 22nd Nov '08 2:14 PM

Asparagus Mushroom Casserole
Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Yields: 6 servings

4 cups sliced fresh mushrooms
1 cup chopped onion
4 tablespoons butter or stick margarine, divided
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup 2% milk
1 (12 ounce) package frozen cut asparagus, thawed and drained
1/4 cup diced pimientos
1 1/2 teaspoons lemon juice
3/4 cup soft bread crumbs

1. In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.

2. Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through.

from 11/22/2008

there were several other recipes at

i love to steam fresh asparagus. a quick dressing can be made by cooking some finely minced garlic and lemon zest in butter till fragrant. Add some slivered almonds and finish with the juice of half a lemon. Salt and pepper to taste.

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