Ingredients and Weight: - 1 pound asparagus, trimmed and cut into 1-inch pieces - 10 ounces fresh spinach, washed and chopped - 1 (14-ounce) can artichoke hearts, drained and chopped - 1/2 cup chopped onion - 1/2 cup chopped red bell pepper - 1 (10.75-ounce) can cream of mushroom soup - 1 (10.75-ounce) can cream of celery soup - 1/2 cup grated Parmesan cheese - 1/4 cup dry white wine (optional) - Salt and pepper to taste
Preparation Time: - 15 minutes
Cooking Time: - 25 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. In a large bowl, combine asparagus, spinach, artichoke hearts, onion, and bell pepper. 3. In a separate bowl, whisk together cream of mushroom soup, cream of celery soup, Parmesan cheese, white wine (if using), salt, and pepper. 4. Add soup mixture to vegetable mixture and stir to combine. 5. Pour into a greased 9x13 inch baking dish. 6. Bake for 25 minutes, or until bubbly and heated through.
Nutritional Information: - Calories: 200 per serving - Fat: 9 grams - Protein: 10 grams - Carbohydrates: 25 grams
Dish Characteristics: - Creamy and cheesy - Savory and flavorful - Packed with fresh vegetables
User Comments: - "This casserole is a hit at every party I bring it to." - "I love the combination of asparagus, spinach, and artichoke." - "The white wine adds a subtle but delicious flavor."
Special Precautions and Tips: - If you don't have dry white wine, you can substitute chicken broth instead. - If you don't have Parmesan cheese, you can use another hard cheese, such as cheddar or Swiss. - To make the casserole ahead of time, prepare it as directed and then refrigerate. Bake when ready to serve.