Spring Casserole with Fennel, Asparagus & Golden Raisins

Spring Casserole

with Fennel, Asparagus & Golden Raisins

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

Get Cooking
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

About Blue Apron

Ba hero

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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: