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Asparagus Onion Casserole

Asparagus Onion Casserole
This vegetable dish goes great with just about any meal. I've prepared it ahead of time, then popped it in the oven so it's ready with the meal.
4-6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed
  • 2 medium onions, sliced
  • 5 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup 2% 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

Directions

  • In a large skillet, saute asparagus and onions in 1 tablespoon of
  • butter until crisp-tender, about 8 minutes. Transfer to an ungreased
  • 1-1/2-qt. baking dish.
  • In a large saucepan, melt 2 tablespoons butter. Stir in flour until
  • smooth; gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Reduce heat. Add the cream cheese, salt and pepper; stir until cheese
  • is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt
  • remaining butter; toss with bread crumbs. Sprinkle over casserole.
  • Bake, uncovered, at 350° for 35-40 minutes or until heated
  • through. Yield: 4-6 servings.
© Taste of Home 2013

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Asparagus Onion Casserole (continued)

Nutrition Facts: 1 serving (1 each) equals 250 calories, 19 g fat (12 g saturated fat), 57 mg cholesterol, 654 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g protein.
© Taste of Home 2013