Asparagus Mushroom Casserole

This is a one-bowl-and-bake vegetarian casserole that turns spring asparagus and earthy mushrooms into a satisfying main course. Cooked brown rice and beaten eggs hold everything together, then a sprinkle of mozzarella finishes the top with a gentle melt.

Cook the rice fully before mixing. The 40-minute bake is just long enough to set the eggs and tenderize the asparagus but not long enough to soften undercooked grain. Brown rice in particular benefits from a generous splash extra water so it doesn’t taste chalky in the finished casserole.

Cut the asparagus into 2-inch pieces as the directions specify. Smaller pieces overcook and turn grey, larger ones stay stringy. Toss in the chopped cashews uncooked. They roast in the oven heat and add the only real crunch in an otherwise soft, custardy bake.

Kitchen Tips

• Use fresh asparagus, not canned. Canned spears turn mushy and weep liquid that throws off the texture.
• Sweat the onions and mushrooms in a dry pan for 5 minutes before mixing. It drives off water so the casserole sets cleanly instead of pooling.
• Marjoram is the quiet flavor here. Don’t substitute oregano blindly. Marjoram is sweeter and more floral, closer to a soft thyme.

Variations

• Swap the mozzarella for sharp cheddar or crumbled feta for a tangier finish.
• Use wild rice or a wild rice blend for a nuttier base.
• Stir in a handful of baby spinach for added greens and color.