Name: Cheesy Asparagus Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb asparagus, trimmed and cut into 2-inch pieces; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1 1/2 cups shredded sharp cheddar cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon garlic powder; Salt and pepper to taste; 1/4 cup breadcrumbs (optional); Fresh parsley, chopped (for garnish)

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This creamy and cheesy asparagus casserole is a comforting side dish that's both indulgent and flavorful. Tender asparagus is combined with a rich, velvety cheese sauce, then baked to perfection with a golden crust. Whether it's for a holiday meal or a weeknight dinner, this casserole will be a hit with everyone at the table.

Ingredients

1 lb asparagus, trimmed and cut into 2-inch pieces

2 tablespoons unsalted butter

¼ cup all-purpose flour

1 cup whole milk

½ cup heavy cream

1 ½ cups shredded sharp cheddar cheese

½ cup grated Parmesan cheese

¼ teaspoon garlic powder

Salt and pepper to taste

¼ cup breadcrumbs (optional)

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9x13-inch baking dish with butter or cooking spray to prevent sticking.

Then, I bring a large pot of salted water to a boil and blanch the asparagus pieces for about 2-3 minutes, just until they’re tender but still bright green. I drain the asparagus and set it aside.

In a medium saucepan, I melt the butter over medium heat, then whisk in the flour and cook it for 1-2 minutes to form a roux.

Slowly, I add the milk and heavy cream to the roux while whisking constantly to avoid lumps. I bring the mixture to a simmer and cook it for about 5-7 minutes until it thickens.

Next, I stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. I keep stirring until the cheese has melted and the sauce is smooth.

I then gently fold the blanched asparagus into the cheese sauce, ensuring that each piece is evenly coated.

I transfer the asparagus and cheese mixture into the prepared baking dish. If I’m in the mood for a crispy topping, I sprinkle breadcrumbs over the top.

Finally, I bake the casserole for 20-25 minutes, or until it’s bubbly and the top is golden brown. Once done, I garnish it with freshly chopped parsley for a burst of color and freshness.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Variations

Add Protein: For a heartier dish, I sometimes add cooked chicken or bacon to the casserole. Simply toss in some shredded rotisserie chicken or crumbled bacon with the asparagus before baking.

Cheese Variety: While I use sharp cheddar and Parmesan for a bold flavor, I could easily swap in other cheeses like Gruyère, mozzarella, or Gouda for different tastes.

Vegan Option: If I need to make this dish vegan, I can use plant-based butter, a non-dairy milk like almond or oat milk, and vegan cheeses as replacements.

Storage/Reheating

Storage: This cheesy asparagus casserole stores well in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, I place it in a preheated oven at 350°F (175°C) for about 15 minutes, or until it’s heated through. If I have leftovers with the breadcrumb topping, I might cover it with foil to prevent it from becoming too dry and then uncover it towards the end to restore some crispiness.

FAQs

Can I make this casserole ahead of time?

Yes, I can prepare this casserole a day or two in advance. Just assemble it, cover it with plastic wrap or foil, and store it in the fridge. When ready to bake, I just pop it in the oven.

Can I use frozen asparagus?

While I recommend using fresh asparagus for the best texture, frozen asparagus can be used if it’s all you have. Just make sure to thaw and drain it well before adding it to the sauce.

Can I skip the breadcrumbs on top?

Yes, the breadcrumbs are optional. If I prefer a creamy casserole without the crunch, I can skip the breadcrumbs altogether.

What should I serve this casserole with?

I often serve this casserole as a side dish alongside roasted meats, grilled chicken, or even as part of a holiday feast. It pairs wonderfully with a simple salad as well.

Is this casserole gluten-free?

To make this casserole gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend and make sure the breadcrumbs are gluten-free as well.

Conclusion

This Cheesy Asparagus Casserole is a simple yet indulgent dish that I love to serve for any occasion. With tender asparagus, a creamy cheese sauce, and an optional crunchy topping, it’s sure to be a hit at the dinner table. Whether I’m preparing it for a holiday meal or a weeknight dinner, it’s always a crowd-pleaser!

Recipe:

Cheesy Asparagus Casserole

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Bring a large pot of salted water to a boil and blanch the asparagus pieces for about 2-3 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly add the milk and heavy cream to the roux while whisking constantly to avoid lumps. Bring to a simmer and cook for 5-7 minutes until thickened.
Stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth.
Gently fold the blanched asparagus into the cheese sauce, ensuring each piece is evenly coated.
Transfer the asparagus and cheese mixture into the prepared baking dish. Sprinkle breadcrumbs on top if desired.
Bake for 20-25 minutes or until bubbly and golden brown. Garnish with freshly chopped parsley before serving.