The spring sun says, "Use fresh green asparagus," but the chilly breeze says "how about a creamy, comforting casserole?" I say let's have both. This video recipe shows my fairly straightforward approach to the great American casserole. This recipe can be used for almost any combination of protein and vegetable, and the results will be just as delicious.I'm not usually a big "blancher" of asparagus, preferring to pan-roast or grill it, but in this recipe the quick dip in boiling water is necessary to lock in that beautiful green color that remains vibrant even after 30 minutes of baking. The other atypical behavior here is the use of canned cream of mushroom soup. I can't ever remember using it to make soup.
Why would you, when homemade mushroom soup is so far superior? But, when making a casserole, it seems completely right, if not required.No matter what kind of casserole you're making, the best part is the crispy top. You Seinfeld fans will, of course, fondly remember the muffin tops, and pudding skins episodes. What about a restaurant that serves only the top of the casserole? Let's see, what should I call it?
Ingredients:
2 tbsp butter
1/2 onion, diced
2 cloves minced garlic
2 tbsp flour
3 cups milk
1 can cream of mushroom soup
cayenne and salt to taste
8 oz dry wide egg noodles
2 bunch asparagus
4 cooked chicken breasts
6 oz white cheddar cheese
3/4 cup bread crumbs
2 tbsp olive oil
