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Asparagus Casserole has a creamy and cheesy filling topped with crispy bread crumbs. It is an easy and delicious side dish to serve.
Asparagus Casserole
This casserole is packed with amazing ingredients. Everything comes together for a fabulous side dish everyone will love.
The asparagus is perfectly tender and the sauce is rich and creamy. You get a bite of bread crumbs along with the filling. It is so delicious.
It is a delightful dish full of tender veggies covered in a rich sauce. The topping brings it all together for an amazing side to serve and easy casserole recipe.
Ingredients
- Butter, divided
- Asparagus, trimmed and cut into 2 inch pieces
- Minced Garlic
- Flour
- Whole Milk
- Cream Cheese
- Mozzarella Cheese, shredded
- Salt and pepper
- Panko Bread Crumbs
- Shredded Parmesan Cheese
How to make asparagus casserole:
- Preheat the oven. It should be set to 400 degrees F. Spray a 9X13 baking pan with non-stick cooking spray.
- Prepare the asparagus. Boil a large pot of water. Then add in the diced fresh asparagus and cook for 1 minute to blanch the asparagus. Transfer the asparagus to an ice bath immediately after the cook time.
- Melt the butter and cook the garlic. Melt 3 Tablespoons of the butter in a large skillet over medium heat. Then add in the minced garlic and cook for 1 minute until aromatic.
- Add the flour. Then whisk in the flour and cook for 2-3 minutes (whisking constantly) until the mixture is slightly browned and has thickened. Be careful that you do not overcook the flour.
- Gradually add the milk. Then slowly add in the milk, salt and pepper. Continue to heat and whisk until the sauce has thickened. Cook stirring constantly.
- Remove from heat. Then remove the pan from the heat and stir in the cream cheese and mozzarella cheese until melted.
Bake the casserole.
- Place in a casserole dish. Arrange the asparagus in the 9X13 pan (drain off all water from the ice bath) and pour the cheese sauce over the asparagus and gently stir to coat the asparagus with the cheese sauce.
- Bake until tender. Bake uncovered for 13-16 minutes until the asparagus is the tenderness that you prefer. I normally bake this asparagus recipe for 15 minutes and it is perfect.
- Prepare the topping. While the casserole is cooking, prepare the topping. Melt the remaining tablespoon of the butter and mix it with the bread crumbs. Once the butter is mixed in, stir in the shredded Parmesan Cheese.
- Add the breadcrumbs to the baking dish. Sprinkle the bread crumb topping onto the casserole halfway through the cook time.
- Broil the top. Once the cook time, broil the casserole for 2-3 minutes to brown the top of the casserole.
- Remove from the oven. Let the casserole sit for 10-15 minutes so that the sauce will thicken.
- Enjoy. Then it’s ready to serve and enjoy!
How to make ahead and store:
This recipe can be made the night before serving. Prepare the casserole based on the instructions and don’t bake it.
Cover and refrigerate. Allow the casserole to come to room temperature before baking based on the instructions at 350 degrees. This is helpful for holidays or other occasions when extra time is needed.
Refrigerate the leftovers in an airtight container for up to 5 days.
Variations:
- Topping. Feel free to top with French fried onions or Ritz cracker crumbs instead of the panko breadcrumbs if you prefer.
- Filling. Substitute cream of mushroom soup instead of the cheese filling in this casserole dish.
- Green beans. You can use green beans instead of asparagus. This will make a tasty green bean casserole.
- Boiled Eggs. Some recipes call for chopped boiled eggs on top of the casserole. We prefer it without but feel free to include them if you would like.
- Shredded Chicken. Add 1-2 cups shredded chicken to the casserole and you have a complete meal.
- Broccoli. Try using broccoli instead of asparagus for another great casserole option to serve. The filling compliments both types of veggies.
Tips and tricks:
- Don’t overcook the casserole. Asparagus should only be cooked until tender. Otherwise, it becomes tough.
- Hand grate the cheese. The bags of pre-shredded cheese include fillers that do not melt to the same consistency. The filling will be creamer if you shred the cheese yourself.
How to Select Asparagus:
Look for stalks of asparagus that are firm and the tips are closed. You do not want to buy asparagus that is starting to sprout.
It should be plump and thick. Thicker stalks of asparagus will be more tender than thinner ones. However, opinion does vary on that.
The color matters and should be vibrant and not faded. The color will vary due to variety.
Look at the bottoms to see if it looks dry. If so, choose another stalk.
To ensure freshness, the grocery store should have the asparagus refrigerated or standing in water.
How to Trim Asparagus:
Asparagus is very simple to cook but should be prepared properly. It is important to trim it correctly.
The easiest method is to group the asparagus together on a cutting board. Use a large knife to cut off the ends of the stalks.
The cut should start where the green portion begins to turn to white. This section is tough and needs to be discarded.
Learn how to cut asparagus for more great tips and tricks.
Is asparagus healthy?
Yes, this veggie is rich in nutrients. It has anti-inflammatory properties. This veggie is loaded with Vitamins A, B, C and more.
It is rich in folic acid and potassium. There is so much to love about asparagus as the benefits are great.
Enjoy this wonderful casserole.
This recipe is an easy and wonderful side dish to serve for any occasion. It is packed with flavor and does not disappoint. Give it a try.
Print this Asparagus casserole recipe below:
Asparagus Casserole
Ingredients
- 4 Tablespoons Butter divided
- 3 pounds Asparagus trimmed and cut into 2 inch pieces
- 2 tsp Minced Garlic
- 2 Tbsp Flour
- 2 cups Whole Milk
- 4 oz Cream Cheese
- 1/2 Mozzarella Cheese shredded
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Panko Bread Crumbs
- 1/2 cup Shredded Parmesan Cheese
Instructions
- Preheat the oven to 400 degrees F and spray a 9X13 baking pan with non-stick cooking spray.
- Boil a large pot of water. Then add in the diced asparagus and cook for 1 minute to blanch the asparagus. Transfer the asparagus to an ice bath immediately after the cook time.
- Melt 3 Tablespoons of the butter in a large skillet over medium high heat. Then add in the minced garlic and cook for 1 minute until aromatic.
- Then whisk in the flour and cook for 2-3 minutes (whisking constantly) until the mixture is slightly browned and has thickened. Then slowly add in the milk, salt and pepper. Continue to heat and whisk until the sauce has thickened.
- Then remove the pan from the heat and stir in the cream cheese and mozzarella cheese until melted.
- Arrange the asparagus in the 9X13 pan (drain off all water from the ice bath) and pour the cheese sauce over the asparagus and gently stir to coat the asparagus with the cheese sauce.
- Bake uncovered for 13-16 minutes until the asparagus is the tenderness that you prefer.
- While the casserole is cooking, prepare the topping. Melt the remaining tablespoon of the butter and mix it with the bread crumbs. Once the butter is mixed in, stir in the shredded Parmesan Cheese. Sprinkle the bread crumb topping onto the casserole halfway through the cook time.
- Once the cook time, broil the casserole for 2-3 minutes to brown the top of the casserole.
- Then remove from the oven. Let the casserole sit for 10-15 minutes so that the sauce will thicken.
- Then it’s ready to serve and enjoy!
Recipe Notes
Nutrition Facts
Best asparagus recipes
- Oven roasted parmesan asparagus
- Garlic lime Steamed Asparagus recipe
- Grilled Asparagus Recipe recipe
More Holiday Casserole recipes
- Cheesy Green Bean Casserole
- Cracker Barrel Sweet Potato Casserole Recipe
- Skillet Green Bean Casserole Recipe
- 5 Ingredient Corn Casserole Recipe
