Asparagus-Almond Casserole
I like this because I can keep the ingredients on hand at all times. Potato chips store well, even after opening, in the freezer.
I like this because I can keep the ingredients on hand at all times. Potato chips store well, even after opening, in the freezer.
- Carbohydrate 147.675466666667 g
- Cholesterol 23.72 mg
- Fat 114.896966666667 g
- Fiber 15.0863337109238 g
- Protein 32.8614666666667 g
- Saturated Fat 31.5059733333333 g
- Serving Size 1 1 recipe (848g)
- Sodium 2307.20666666667 mg
- Sugar 132.589132955743 g
- Trans Fat 5.4965 g
- Calories 1697 calories
Step-by-step
- Place layer of asparagus in a quart casserole.
- Layer potato chips and chopped almonds.
- Pour 1/2 mushroom soup over this.
- Repeat.
- Pour remaining mushroom soup over this.
- Bake at 375 for 15 minutes.
Condensed mushroom soup anchors this retro casserole, providing both the moisture and the primary savory seasoning for the vegetables. Achieving a balanced texture requires thinning out overly viscous canned soups with a splash of milk before assembly, ensuring the liquid flows evenly through the layers rather than sitting in heavy pockets. Canned asparagus is already fully cooked, meaning the oven time of 15 minutes at 375 degrees Fahrenheit exists solely to heat the contents through and crisp the topping. Crushed potato chips and chopped almonds form that essential contrasting crust, but high fat content makes them prone to scorching if exposed to direct heat for too long. Covering the dish loosely with foil during the initial baking prevents premature burning of the delicate almond pieces while allowing the interior to reach serving temperature. Visual indicators dictate doneness more reliably than a thermometer here; look for bubbling edges and a golden-brown potato chip crust that yields slightly to gentle pressure. Allowing the casserole to rest for five minutes after removal from the oven permits the hot sauce to stabilize and thicken slightly, making portioning much cleaner.
