Baked Asparagus And Pea Casserole Recipe

About this recipe

A hearty and creamy baked casserole featuring tender asparagus, sweet peas, and a cheesy topping, perfect for a satisfying eggetarian dinner.

Ingredients

• 400G Chevington Grated Mild Cheddar
• - Fine Food Specialist Green Asparagus
• 1.5 kg Green Fine Beans 1X1.5Kg
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Drain the asparagus, reserving 1/4 cup of the liquid, and drain the canned green beans completely.
3. 3. In a 2-quart casserole dish, combine the coconut milk and the reserved asparagus liquid. Stir until smooth.
4. 4. Add 1 1/2 cups of grated cheese to the mixture and mix well to combine.
5. 5. Gently fold in the drained green beans and asparagus, ensuring they are evenly coated with the mixture.
6. 6. Spread the mixture evenly in the casserole dish and top with the remaining 1/2 cup of grated cheese and the panko breadcrumbs.
7. 7. Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. 8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
9. 9. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious baked asparagus and green bean casserole!