Asparagus Casserole
Asparagus Casserole has a creamy and cheesy filling topped with crispy bread crumbs. It is an easy and delicious side dish.
Servings: 6
Cost: $11.96, $1.99 per serving
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
- ½ cup Mozzarella Cheese shredded
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup Panko Bread Crumbs
- ½ cup Shredded Parmesan Cheese
Instructions
- Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Add the asparagus and blanch for 1 minute.
- Immediately transfer the asparagus to an ice bath to stop the cooking process. Drain thoroughly and set aside.
- Melt 3 tablespoons of the butter in a large skillet over medium-high heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant.
- Whisk in the flour and cook for 1–2 minutes, whisking constantly.
- Slowly pour in the milk while whisking continuously. Add the salt and black pepper.
- Continue cooking and whisking until the sauce begins to thicken.
- Remove the skillet from the heat. Stir in the cream cheese and mozzarella until melted and smooth.
- Arrange the drained asparagus evenly in the prepared baking dish.
- Pour the cheese sauce over the asparagus and gently stir until evenly coated.
- Bake uncovered for 7–8 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter. Stir in the panko breadcrumbs, then mix in the shredded Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Continue baking for another 6–8 minutes, or until the asparagus reaches your desired tenderness.
- Broil for 2–3 minutes, watching closely, until the topping is golden brown.
- Remove from the oven and let the casserole rest for about 10 minutes before serving.
Notes
To make ahead, assemble the casserole without baking, cover, and refrigerate overnight. When ready to bake, let it sit briefly while the oven preheats, then bake as directed. A few additional minutes of baking time may be needed if the casserole is still cold.
French-fried onions or crushed Ritz crackers can be substituted for the panko breadcrumb topping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 319kcal | Carbohydrates: 20g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 771mg | Potassium: 641mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2463IU | Vitamin C: 13mg | Calcium: 333mg | Iron: 5mg
