Recipe Box, French Onion Asparagus Gratin 3 ways, Appetizer, Side or Main Dish!

Green Bean Casserole is a Thanksgiving classic side dish

that I have been making for Thanksgiving

as long as I can remember

I decided to switch it up and try it with asparagus

instead of green beans

This recipe just might be the easiest vegetable casserole

you ever make!

5 ingredients, Cream of Chicken soup, cream,

grated Gruyère {my new favorite short cut ingredient!},

crispy onions {I like the ones by Fresh Gourmet

which can be found in the salad dressing section}

and fresh asparagus

Snap the tough ends of the asparagus spears, rinse,

and cut it into 1 inch pieces

You mix the sauce right in the casserole dish

you’re using to bake it in

One less thing to wash!

Combine the soup, cream and cheese into a yummy sauce

Add the raw asparagus

French fried onions,

Then all you have to do is stir,

top with remaining cheese, and bake!

You can do this up to 1 day ahead of time,

cover and refrigerate for baking later if desired

This recipe serves 3-4 and I used a 1 quart gratin dish

Increase ingredient quantities to suit your needs

and use any shallow casserole or a 9 x 13″ baking dish

if making a large quantity

You can add cooked chicken, ham or turkey

to turn this into a main dish

sauteed mushrooms would also be a nice addition,

as would pasta, stuffing or rice

Depending on what and how much you add to this,

you might have to increase the amount of sauce

I had about 1/3 of this gratin leftover

and remembering how much we enjoyed the

Cranberry, Bacon & Pistachio Tarts recently

I decided to use the leftovers to make more tarts

OMG so amazing!!!

I made a small batch of 12,

using a can of 4 count crescent roll dough

and cut the dough into 12 squares

Put the squares into a mini tart pan,

pushing down the centers to form the tart crust

Fill with a spoonful of the casserole

Yes, they look messy, but they will bake up prettier!

Bake at 350 about 15 minutes, remove from oven

and top with several small pieces of cooked bacon and onion pieces

Return to oven for 2 minutes to warm

The hardest part is waiting for them to cool a little

before you can take a bite!

Perfect for December holidays as they are red and green!

French Onion Asparagus Gratin, 3 Ways

Classic green bean casserole with asparagus instead of green beans. Simple to make and delicious to eat! You can add cooked chicken, ham or turkey to make it a main dish, or bake it in crescent roll dough to make appetizer tarts
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4


  • shallow casserole dish, mini tart pan


Asparagus Gratin

  • 30-40 fresh asparagus spears
  • 1 can Cream of Chicken Celery or Mushroom soup
  • 1/2 can cream
  • 2 oz French fried onions
  • 2 oz finely grated Gruyère cheese, or Parmesan cheese

Asparagus Main Dish Casserole

  • chopped cooked chicken, ham or turkey
  • sauteed mushrooms, optional
  • cooked pasta, rice or stuffing, optional
  • more sauce if necessary to maintain desired creaminess

Asparagus Bacon Tarts

  • 2 cans 8 count, crescent rolls
  • 8 strips cooked bacon
  • 1-2 oz. French fried onions


Asparagus Gratin

  • Rinse asparagus and snap off tough ends. Cut into one inch pieces
  • Place soup and cream into a sprayed or greased casserole dish. Add 1/2 of the cheese. Mix to combine and add asparagus
  • Add 1/2 of the French fried onions. Stir to combine. Top with remaining cheese. Dish can be refrigerated at this point for baking later if desired.
  • Bake at 350 for 30-40 minutes until bubbling. Top with remaining onions and return to oven for 2-3 minutes. Serves 3-4

Asparagus Main Dish Casserole

  • Assemble casserole as for gratin adding chopped cooked chicken, ham or turkey. Increase sauce amount if necessary for desired creaminess. You can also add sauteed mushrooms, cooked pasta, rice or leftover stuffing. Adjust baking time if necessary.
  • Bake at 350 degrees until heated through.

Asparagus & Bacon Tarts

  • Unroll dough and seal preforations to form 1 large rectangle and cut each rectangle into 24 squares.
  • Place each square into a greased mini tart pan. Fill with a spoonful of asparagus gratin
  • Bake at 350 degrees for 12-15 minutes until dough is golden and cooked through. Remove from oven and top each tart with a couple of small pieces of bacon and fried onions. Return to oven for 1-2 minutes
  • Makes 48 mini tarts
  • Reheat leftover tarts in a 325 oven for 10 minutes, or reheat in an air fryer at 350 degrees for 4 minutes
Keyword asparagus casserole, asparagus gratin, asparagus tarts, bacon and asparagus bites, broccoli with french fried onions, chicken and asparagus casserole, holiday appetizer, Thanksgiving casserole


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 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

29 Responses to “Recipe Box, French Onion Asparagus Gratin 3 ways, Appetizer, Side or Main Dish!”
  1. Mary says:

    Sounds yummy Jenna! I love asparagus as a departure from traditional green beans. I love that you enjoyed leftovers as little tarts. ♥

  2. So so yummy! I love the gratin more though.

  3. BERNADETTE says:

    Lots of yummy ideas in this post. Thanks Jenna.

  4. Julie says:

    I like both of these recipes for Thanksgiving Jenna. Thanks for the recipes to make them.

  5. I haven’t had asparagus since spring, I miss it! This is a nice twist on a classic:@)

  6. Asparagus makes a fabulous substitution for green beans. I think my family would like this. Thanks for sharing, Jenna and Happy Thursday!

  7. lghiggins says:

    Such sophisticated dishes!

  8. What a great idea! I don’t like green beans, so making this traditional casserole with asparagus is a fun variation. Love the idea for using the leftover too!

  9. Asparagus is such a healthy vegetable, and this is a great recipe!

  10. Nancy says:

    Oh this is a perfect rendition! And to not have to cook the asparagus first… priceless. And how about those tarts!!!
    Thank you Jenna!

  11. Rita C. says:

    Fantastic, and pinned! Thank you!

  12. Kitty says:

    I can’t wait to try this, Jenna! I have not seen the Gruyère cheese in that little container. I need to do a search for it. Using the leftover in the little tarts sounds perfect!

  13. Karen says:

    You are so clever, I really love all three ideas for your Asparagus gratin.

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