Ground Beef and Asparagus Casserole

When you are in the mood for something healthy, yet delicious, Ground Beef and Asparagus Casserole is the perfect dinner. I developed this recipe with tons of lean beef and vegetables in the filling, while utilizing time-saving store-bought cream of mushroom soup. Why not take some help from the grocery store to make a delicious meal? Especially during a weeknight, it is a fabulous idea to keep some store-bought essentials to add to your (mostly) homemade dishes. Ground Beef and Asparagus Casserole also utilizes prepared crescent dough, so this meal is quick to assemble, and quick to feed the family.

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How Nutritious is this Casserole?

As written, this casserole uses many reduced-fat options in comparison to a full-fat recipe. Lean ground beef is used in the filling, contributing to less overall fat in the dish. It is helpful to look for 10% fat content on your ground beef package at the grocery store. The fat content will be listed as 90/10, which means 90% meat, 10% fat. Other fat content is 80/20 or 70/30 for most fat. The crescent dough and the mozzarella cheese is also reduced-fat in this recipe.

With the lean meat, veggies, dough, and cheese this dish comes to 263 calories per serving, which is 1/6 of the whole casserole. My recipe has 16 grams of protein and only 27 grams of carbs. For a lower carb casserole, try my Keto Chicken Cordon Bleu Casserole.

 

Ingredients to Make Ground Beef and Asparagus Casserole

• reduced-fat crescent rolls
• lean ground beef
• onion
• minced garlic
• Baby Bella mushrooms
• salt
• black pepper
• red chili flakes
• Worcestershire sauce
• condensed cream of mushroom soup
• asparagus
• reduced-fat mozzarella cheese

How to Make Ground Beef and Asparagus Casserole

Begin by preheating the oven to 350ºF. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside. Unroll the crescent rolls in the bottom of the baking dish, and pinch the seams together. Pre-bake the crust for 8 minutes.

In a large skillet over medium-high heat, cook the ground beef, onions, garlic and mushrooms about 12-15 minutes until the beef is no longer pink and the mushrooms are very soft. Use a wooden spoon to break the beef up as it cooks. Drain any excess fat and return the beef to the skillet over low heat.

Bring a medium sauce pan of water to a boil. Blanch the asparagus pieces, and spears for 4-6 minutes, or until tender crisp. Remove with a slotted spoon and reserve in a bowl of ice water. Drain the asparagus and add to the beef and mushroom mixture.

Stir in the salt, black pepper, red chili flakes, Worcestershire sauce, and mushroom soup. Pour the beef mixture on top of the pre-baked crust, and top with the mozzarella cheese. Lay the spears in a lattice pattern on top. Bake for 15 minutes, until the cheese melts.