Asparagus is one of our favorite veggies around here. It is so versatile and can be prepared in so many different ways. I use it in pasta, roasted with balsamic vinegar, or sauteed with some olive oil and garlic. One of my most favorite ways to use it though is in this casserole.
This was actually one of the very first dishes I can remember cooking when I first started learning to cook. I made this for the first “grown up” potluck I ever went to, and everyone loved it. I had the privilege of working at my own elementary school for a few years while I was finishing up my schooling to become a teacher. I worked with a fantastic group of people who all had one thing in common…we loved to eat (and loved kids of course too!)
We had monthly potlucks for both breakfast and lunch in our small faculty room. We all smooshed in there surrounded by tons of crock pots and casserole dishes! I have a ton of fond memories from working there, and every time I think of this asparagus casserole, I think of my time there! I love when food evokes great memories, as well as great flavors!
This casserole is very versatile. It can be served for breakfast or brunch like a frittata, or can be served alongside a dinner or pork or chicken. We ate it as a side dish and it is very filling! It can be made ahead and reheats very well! While this calls for a little bit of hot sauce, it is not a spicy dish! It adds a lot of flavor and don’t skip it if you are afraid of this being too spicy. It won’t be!
Try this one next time you need to bring a breakfast dish somewhere or if you are just looking to try something different with your veggies! Although we are a little ways off, this is a great Easter Brunch recipe!
Cheesy Asparagus Squares
Adapted from: Taste of Home
Cheesy Asparagus Squares
- 1/2 cup diced onion
- 2 garlic cloves minced
- 2 tbsp. olive oil
- 2 cups of shredded sharp cheddar cheese
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 eggs beaten
- 1 lb. asparagus trimmed into 1/2 inch pieces, thicker stalks removed
- 1 tsp. hot sauce
Preheat your oven to 350 degrees.
In a saute pan, add olive oil then onions. Cook until softened, about 5 minutes. Add garlic cloves and cook until fragrant, about 1 minute.
Remove from heat and allow to cool slightly while you steam asparagus. When cooler, add breadcrumbs, salt, pepper, cheese, and eggs. Stir to combine.
In a separate pan, cook your asparagus in a small amount of water, until crisp, but tender. Or you could steam it in a steamer over water for 5 minutes.
When finished, add asparagus to egg and onion mixture and stir to evenly distribute asparagus. Pour entire mixture into a greased 9 inch square pan and cook for 30 minutes or until a knife inserted into the center comes out clean. Can be served hot immediately or at room temperature. Enjoy!