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Spring Casserole Fill 1 Created with Sketch.

with Fennel, Asparagus & Golden Raisins

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Casseroles are truly greater—and more delicious—than the sum of their parts. Uniting the ingredients with a rich sauce and baking them together lets the flavors play off each other, providing contrast and balance. In this spring casserole, we’re combining fresh, seasonal produce with traditional aromatics and golden raisins—which add just the right amount of sweetness to match the rich béchamel sauce, sharp Parmesan cheese and herbaceous fennel.

fresh
ingredients
Spring Casserole with Fennel, Asparagus & Golden Raisins
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the noodles:
1 Cook the noodles:

Heat a large pot of salted water to boiling on high. Once boiling, add the noodles and cook 5 to 6 minutes, or until tender. Drain thoroughly and set aside in a warm place. Rinse and dry the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the noodles cook, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Snap off and discard the woody ends of the asparagus; thinly slice the asparagus on an angle. Pick off and reserve the fennel fronds (the green, thread-like tops of the plant). Cut out and discard the fennel core; thinly slice the stems and bulb. Peel and thinly slice the onion.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel stems and fennel bulb; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the garlic and asparagus. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and thoroughly combined. Remove from heat and set aside in a warm place. Wipe out the pan.

Make the béchamel sauce:
4 Make the béchamel sauce:

In the same pot used to cook the noodles, heat the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Stir in the milk and ⅔ cup of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened and thoroughly combined. Remove from heat. Stir in the Parmesan cheese until thoroughly incorporated.

Finish the filling & bake the casserole:
5 Finish the filling & bake the casserole:

Add the golden raisins, cooked vegetables and cooked noodles to the pot of béchamel sauce. Stir to thoroughly combine and season with salt and pepper to taste. Transfer the mixture to a baking dish. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 5 minutes.

Toast the breadcrumbs & serve your dish:
6 Toast the breadcrumbs & serve your dish:

While the casserole bakes, in the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Remove from heat. Top the baked casserole with the toasted breadcrumbs and fennel fronds. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Cook the noodles:
1 Cook the noodles:

Heat a large pot of salted water to boiling on high. Once boiling, add the noodles and cook 5 to 6 minutes, or until tender. Drain thoroughly and set aside in a warm place. Rinse and dry the pot.

2 Prepare the ingredients:

While the noodles cook, preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the garlic. Snap off and discard the woody ends of the asparagus; thinly slice the asparagus on an angle. Pick off and reserve the fennel fronds (the green, thread-like tops of the plant). Cut out and discard the fennel core; thinly slice the stems and bulb. Peel and thinly slice the onion.

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, fennel stems and fennel bulb; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the garlic and asparagus. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and thoroughly combined. Remove from heat and set aside in a warm place. Wipe out the pan.

4 Make the béchamel sauce:

In the same pot used to cook the noodles, heat the butter on medium-high until melted. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Stir in the milk and ⅔ cup of water; season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until thickened and thoroughly combined. Remove from heat. Stir in the Parmesan cheese until thoroughly incorporated.

Finish the filling & bake the casserole:
5 Finish the filling & bake the casserole:

Add the golden raisins, cooked vegetables and cooked noodles to the pot of béchamel sauce. Stir to thoroughly combine and season with salt and pepper to taste. Transfer the mixture to a baking dish. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 5 minutes.

6 Toast the breadcrumbs & serve your dish:

While the casserole bakes, in the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until golden brown. Remove from heat. Top the baked casserole with the toasted breadcrumbs and fennel fronds. Enjoy!

Toast the breadcrumbs & serve your dish: