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
Equipment
- shallow casserole dish, mini tart pan
Ingredients
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
Instructions
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
Enjoy!
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What’s for Dinner/ Between Naps on the Porch
All About Home/ Common Ground & Follow the Yellow Brick Home
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Comments
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Sounds yummy Jenna! I love asparagus as a departure from traditional green beans. I love that you enjoyed leftovers as little tarts. ♥
Thank you Mary, the tarts are so good, I will be making them again soon!
So so yummy! I love the gratin more though.
Thank you Angie!
Lots of yummy ideas in this post. Thanks Jenna.
Thank you Bernadette, the tarts are really good!
I like both of these recipes for Thanksgiving Jenna. Thanks for the recipes to make them.
Thanks Julie, so easy and so good!
I haven’t had asparagus since spring, I miss it! This is a nice twist on a classic:@)
Thanks Lynn, the tarts were especially good!
Asparagus makes a fabulous substitution for green beans. I think my family would like this. Thanks for sharing, Jenna and Happy Thursday!
Thank you Pam, I liked the ease of not even having to cook the asparagus first, so easy to put together 🙂
Such sophisticated dishes!
Thank you Linda!
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!
thank you Carole, I love how easy this is, and let me tell you, the tarts are amazing! I will be making them for our family Christmas gathering 😋
Asparagus is such a healthy vegetable, and this is a great recipe!
Asparagus is my favorite vegetable, there are so many ways to serve it! Thanks so much Mary, enjoy your weekend~
I hope you are too!
Oh this is a perfect rendition! And to not have to cook the asparagus first… priceless. And how about those tarts!!!
Thank you Jenna!
Thanks Nancy, yes not having to cook the asparagus and mixing the sauce right in the casserole dish makes this a breeze! AND the tarts are totally addictive, soo good!
Fantastic, and pinned! Thank you!
Easy breezy and so good, thanks Rita!
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!
Thanks Kitty! Look for the Gruyere where the specialty cheeses are at the grocery store, I hope you can find it, it’s so handy!
You are so clever, I really love all three ideas for your Asparagus gratin.
Thank you Karen, the tarts are especially good!