Green Bean and Asparagus Casserole With Cucumber Artichoke Sauce
I love Green Bean Casserole during the holidays but I got sick of having the same old thing every year. I came up with this casserole dish in a hurry for my cousin who is a vegetarian and was visiting from New York. Everyone loved it and since it has become a holiday staple.
I love Green Bean Casserole during the holidays but I got sick of having the same old thing every year. I came up with this casserole dish in a hurry for my cousin who is a vegetarian and was visiting from New York. Everyone loved it and since it has become a holiday staple.
- Carbohydrate 7.698658247625 g
- Cholesterol 9.72325 mg
- Fat 8.7210838555 g
- Fiber 2.88920509438592 g
- Protein 2.20241639175 g
- Saturated Fat 2.022187502025 g
- Serving Size 1 1 Serving (144g)
- Sodium 120.455442775 mg
- Sugar 4.80945315323909 g
- Trans Fat 0.621965213874999 g
- Calories 110 calories
Step-by-step
- Preheat Oven to 350 Degrees
- Steam Green Beans and Asparagus until cooked. Let cool. (Do not over cook Asparagus because it will become mushy).
- In a blender combine Ranch Dressing, Abobo, Pepper, Heavy Cream, Artichoke Hearts, and Cucumber; blend into sauce. (HINT: Chop Artichoke Hearts and Cucumber before blending. Add heavy cream first then remaining ingredients. The idea is to season with the Adobo and Pepper so that the sauce does not taste to much like Ranch dressing. (Don't like to blend for too long because the cream will foam!)
- Cook Pasta as directed on package. (You can use any pasta you like but because this pasta is still soft and refrigerated it takes less time to cook. If you do change the pasta I suggest sticking with a ravioli, you can have meat filled if you like but I like the combination with the cheese. You do not have to use Manchego cheese you can you Mozzarella if you like.
- In casserole dish layer Green Beans and Asparagus with Pasta and cheese atop pasta. (LAYERS: Green Beans, Asparagus, Pasta, then Cheese; Repeat) Pour sauce over and cover with a layer of cheese. Bake at 350 Degrees for 40-45 Minutes.
- (HINT: If you can not find fresh White Asparagus it's okay to use Jarred Asparagus. Make sure the Asparagus is jarred in water and not seasoned! Drain the Asparagus well before using.)
- Let the dish sit for 5 minutes before serving.
- You can find the recipe for Adobo on my page.
Treating green beans and tender spring asparagus to long baking times without accounting for their water content results in a watery casserole that fails to bind properly. Standard holiday side dishes often rely on condensed soups, but this preparation utilizes a blended base of heavy cream, ranch dressing, cucumber, and artichoke hearts to create moisture while maintaining structural integrity during the thirty-five minute preparation phase.
- Steam the green beans and green and white asparagus only until they reach a bright, vibrant green hue, stopping well before they soften completely because the vegetables will continue to cook during the forty-five minutes in the 350-degree oven.
- Chop both the seedless cucumber and the drained artichoke hearts into smaller pieces before adding them to the blender alongside the heavy cream, ensuring the blades process the fibrous components evenly without over-aerating the dairy into foam.
- Layer the ingredients systematically in the casserole dish by alternating vegetables, three-cheese ravioli, and shredded Manchego cheese to distribute moisture evenly throughout the heavy cream sauce.
- Allow the finished casserole to rest undisturbed for five minutes after baking to let the dairy proteins set and make portioning individual servings cleaner.
- Substitute jarred water-packed white asparagus if fresh stalks are unavailable, ensuring they are thoroughly drained and free of brine before assembly.
Pairing this rich, dairy-forward vegetable dish with a sharp, acidic grain salad or simple roasted bitter greens cuts through the heavy cream and Manchego cheese. These contrasting side dishes provide textural variation while balancing the plate's overall flavor profile.
