I will eat anything that is buried in cream. Especially this cream.
I have made more pans of creamed vegetables in my life than the average girl.
I like cream. I also have a cow, so bathing veggies in cream is a great way to get lots of goodness into my children. My cream is fresh, raw and filled with probiotics.
When I was just a young whipper-snapper and newly married I made everything with cream of [insert your favorite] soups. Cream of mushroom. Cream of chicken. Cream soups. These are so so bad for you.
INGREDIENTS: WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT,MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.
A quick glance at the ingredients tells me there are some nasty processed oils. The food starch is probably some corn product that was most likely GMO. There’s some MSG in there. And Soy Lecithin. Soy Lecithin is not something you want to feed your family… it is in everything processed & is so bad for you. Soy Lecithin is actually a waste product from the production of soy oil…. and it contains toxic solvents and pesticide residue. For more on the truth about Soy Lecithin go here.
I had to figure out how to make creamy casseroles and vegetables without opening a can of creamed soup.
The good news it’s easy to make a simple cream sauce.
The even better news is it only takes a couple minutes.
The best part is it tastes better than anything from a can and it’s good for you.
For this asparagus casserole, I add some onions to my cream sauce.
I’ve made this recipe with and without the onions – the onions are definitely the way to go. The difference in flavor is astonishing. The onions turn this into something exceptional.
If you don’t like onions, I still urge you to toss them in there. We are going to mince them up until they are mush & cook them until they are even mushier. You’ll never chomp into an onion when you eat this creamed asparagus. Just the creamiest, tastiest asparagus, thanks to the onions & a little salt.
First, wash, dry and cut off the ends of your asparagus. Arrange spears in a glass casserole dish. Sprinkle a cup of frozen peas on top.
Grab a large sauce pan or a skillet. Add 4 tbsp butter & turn the heat on medium/ high. Add 4 tablespoons of minced onions (chopped/ processed/ obliterated into teeny tiny bits) & a teaspoon of salt.
Cook the butter & onions until the onions are soft. Add flour & cook another couple of minutes. Whisk in 1 3/4 cups half & half.
Cook on medium until thick. This sauce will be thick. It should be very thick, but pour-able. If sauce is too thick, add another 1/4 cup half & half (total 2 cups).
Pour sauce over asparagus & peas. Smear it around so the sauce evenly coats the asparagus.
Bake at 350 degrees for 45 minutes to 1 hour (until golden and bubbly on top).
I think this is perfect just as it is.
If you like a crispy topping on your creamy dishes you can add some crushed croutons or crackers for the last 5 minutes of baking.
My favorite crunchy topping:
Melt the butter, stir in the crumbs & sprinkle on top of your dish.