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Asparagus Onion Casserole

TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD: 6 servings.
This asparagus casserole 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. —Judy Fleetwood, Beulah, Michigan

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
  • 3 ounces cream cheese, cubed
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1 cup soft bread crumbs

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts

1 each: 250 calories, 19g fat (12g saturated fat), 57mg cholesterol, 654mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 7g protein.

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