Asparagus Casserole

Asparagus Casserole is a cheesy side dish made with fresh asparagus and topped with a cream sauce, seasonings, and cheese, and breadcrumbs. It’s then baked until the top is golden brown. This is an old-fashioned dish with a modern twist that you can bring to any Thanksgiving or Friendsgiving party this season.

Jump to:

• What is Asparagus Casserole? 
• Ingredients: 
• Video Recipe
• How to make asparagus casserole : 
• Tips for success: 
• What else can I add to asparagus casserole?  
• How should I choose the asparagus?  
• How do you trim asparagus ends?   
• How to store:
• FAQs:
• Asparagus Casserole

What is Asparagus Casserole? 

This asparagus casserole recipe is easy to make and the perfect dish to bring to any holiday party or to eat as a side dish with dinner. Asparagus is neatly laid in the bottom of a baking dish, topped with cream sauce, cheese, and breadcrumbs. It’s a beautiful dish that everyone at the table will love! You’ll be asked to bring it to every celebration year after year.

Ingredients: 

• 1⁄2 pound asparagus: Choose fresh asparagus that look and feel strong and not wilted. You’ll need to trim the ends before cooking them as well.  
• 2 tablespoons butter, 1 tablespoon flour, 2⁄3 cup milk: These ingredients combine to make a cream sauce that is thickened until it can coat the back of a spoon. 
• 1⁄4 teaspoon garlic powder, 1⁄8 teaspoon nutmeg: Some seasonings add flavor and depth. 
• 2 tablespoons parmesan cheese + 1⁄3 cup parmesan: Cheese is used in the sauce as well as sprinkled on top of the dish. 
• ⅛ cup parmesan cheese, 1⁄4 cup panko breadcrumbs, 1 tablespoon olive oil: Breadcrumbs mixed with oil and cheese is then sprinkled on top of the cheese to give this dish texture. 

Video Recipe

How to make asparagus casserole : 

1. Preheat the oven. 

2. Melt butter over medium heat and mix in flour. Cook for 30 seconds.

3. Slowly pour in milk, while mixing, to prevent lumps from forming.

4. Season with salt, nutmeg, and garlic powder. Add parmesan and cook on low for 5 minutes.

5. Put trimmed asparagus into a baking dish and pour the sauce on top. Add shredded cheese and cook.

6. Combine 1⁄8 cup parmesan with breadcrumbs and olive oil. Top asparagus with breadcrumbs and bake for 2 minutes, until golden and crispy.

Tips for success: 

Here are a few tips for success and variations you can try to make this the best asparagus casserole you've ever had.

• If you’d rather follow the more traditional approach for asparagus casserole, you can use Campbell’s cream of mushroom soup instead of making your own cream sauce. 
• This recipe includes fresh asparagus but you can also use canned asparagus.  
• Instead of using breadcrumbs, you can top this casserole with fried onion strings for an extra crunchy and classic dish. 
• This casserole also makes an excellent breakfast or brunch dish.

What else can I add to asparagus casserole?  

Asparagus casserole is delicious as it is, but if you want to add more vegetables to this dish, you can! Here are some ideas for you to try: 

• Broccoli 
• Mushrooms 
• Rice 
• Peas 
• Potatoes
• Green beans 
• Eggs   

How should I choose the asparagus?  

You might be wondering if thick or thin asparagus is best and how to tell which bundle to pick at the grocery store. 

• Thin asparagus cooks faster and is best with quick-cooking methods like blanching or pan-frying. 
• Thick asparagus takes longer to cook and is best for roasting. 

You’ll also want to make sure that you pick the freshest bunch you can find. Look for tightly closed buds on top and full bottoms (not shriveled). They’ll also be firm and not too flimsy. 

How do you trim asparagus ends?   

It’s easy to trim asparagus but you might be wondering why you need to do so…

The ends of asparagus are very fibrous and hard to chew and digest. You need to break them off or snip them with scissors so you don’t get this part in your dish. 

Hold the asparagus in your hand and gently bend the hard bottom part of the stalk and feel for where it bends easily. This is where you’ll break it off. Try a few and you’ll get the hang of it. 

How to store:

Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through. 

To freeze the entire casserole, wrap it in aluminum foil and then plastic wrap. Label it with what it is, how to cook, and the date. This will help you remember later. Remember that if you cook it from frozen, without thawing first, it will take longer to cook in the oven. Keep the foil on until the last 30 minutes of cooking so the top can brown.

FAQs: