The Cheese Asparagus Casserole is a vintage recipe clipped from The Wichita Eagle on April 15, 1984, and found in Vintage Recipe Box 036. The original owner of the recipe card made a handwritten note on the side, labeling the recipe as “fair,” indicating it might not have been a favorite but was still worth keeping. This dish is a classic example of 1980s comfort food, where casseroles were a popular way to combine ingredients into a hearty, crowd-pleasing meal.
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Cheese Asparagus Casserole
Food History
Asparagus has long been a beloved vegetable, prized for its delicate flavor and versatility in various cuisines. In the 1980s, casseroles like this one were a staple in American kitchens, offering a simple yet satisfying way to incorporate vegetables into meals. The use of processed cheese spread, popular during this time, reflects the era’s trend toward convenience and easy-to-melt cheeses that provided a creamy texture to dishes. This particular recipe also highlights the widespread use of canned vegetables and processed ingredients, common in home cooking of the time, which were often considered a practical and time-saving solution.
If you love asparagus, check out our Asparagus guide, which has other Asparagus Recipes, Cooking Tips, Health Benefits, and Surprising Facts.
Timeline
- 1950s-1960s: Casseroles become a popular dish in American households, often featuring processed ingredients for convenience.
- 1970s-1980s: Processed cheese spreads and canned vegetables are widely used in recipes, reflecting the era’s preference for convenience in cooking.
- 1984: This Cheese Asparagus Casserole recipe is published in The Wichita Eagle, capturing the essence of 1980s comfort food.
Recipe Discussion
This Cheese Asparagus Casserole combines the tender texture of asparagus with the richness of a cheese sauce made from pasteurized process cheese spread. The addition of hard-cooked eggs gives the casserole a protein boost, while the cracker crumb topping adds a crunchy contrast to the creamy sauce. The use of canned asparagus was typical for the time, offering convenience, although fresh asparagus can also be used for a more vibrant flavor and texture. The casserole is baked to perfection, creating a warm and satisfying, comforting dish.
National Asparagus Day is celebrated on May 24th, a perfect opportunity to enjoy this healthy and versatile vegetable.
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Preparation Tips
- Fresh vs. Canned Asparagus: If using fresh asparagus, make sure to steam it until just tender to retain its bright green color and fresh flavor. Canned asparagus will offer a softer texture.
- Cheese Choice: While the recipe calls for processed cheese spread, you can substitute it with cheddar or another favorite cheese for a richer flavor.
- Crumb Topping: Ensure the cracker crumbs are evenly browned for the best texture and flavor. You can also experiment with different types of crackers or even bread crumbs for the topping.
- Resting Time: Allow the casserole to stand for 20 minutes before serving to let the flavors meld and the dish to set.
Serving Suggestions
- Main Course: Serve this casserole as the centerpiece of a meal, accompanied by a simple green salad and crusty bread.
- Side Dish: Pair it with grilled chicken or baked ham for a more substantial dinner.
- Leftovers: This dish reheats well, making it a great option for lunch the next day.
A Taste of 1980s Comfort Food
Cheese Asparagus Casserole is a nostalgic dish that transports you back to the 1980s, a time when casseroles reigned supreme in American kitchens. This recipe comforts with its creamy cheese sauce, tender asparagus, and crunchy topping and reminds you of the era’s love for easy-to-make, satisfying meals. Whether you follow the original recipe or tweak it to your liking, this casserole is sure to bring a bit of vintage warmth to your table.
Click here to view all of Vintage Recipe Box 36 recipes. Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.
Cheese Asparagus Casserole Recipe
Cheese Asparagus Casserole
Ingredients
- 1 lb. fresh asparagus, cut and steamed, or 2 cans (10½ oz. each) asparagus tips, drained (reserve liquid)
- 4 hard-cooked eggs, thinly sliced or grated
- 4 to 6 heaping tablespoons pasteurized process cheese spread
- 4 tablespoons flour
- Salt to taste
- 2½ cups milk or combination of milk and liquid from canned asparagus
- 1½ to 2 cups cracker crumbs
- ½ cup (1 stick) margarine
Instructions
- Layer asparagus and eggs into casserole coated with margarine.
- In top of double boiler, combine cheese, flour, salt and milk or milk mixture.
- Cook over boiling water, stirring, until sauce is thickened. (If a double boiler is not available, use low heat.)
- Pour sauce over asparagus and eggs.
- Melt margarine in skillet; add crumbs and stir constantly over low heat until crumbs are lightly browned.
- Distribute over top of casserole.
- Bake in 350- to 375-degree oven 30 minutes.
- Let casserole stand 20 minutes before serving.