Cheesy Asparagus Casserole
Let Me Tell You About This Cheesy Asparagus Casserole
You know those days when you just want something cozy but can’t face washing another pile of pans? That’s when I make this cheesy asparagus casserole. Honestly, I first whipped it up by accident — I was out of green beans, asparagus was on sale, and I was hungry. Turns out, my small disaster became family legend! My cousin still texts me every spring, asking, “Hey, is asparagus season yet? You making the casserole?” Also, one time I tried doubling the cheese (don’t judge), and it was an oozy, glorious mess. I mean, who’s counting calories on a Tuesday?
Why You’ll Love This (Or, Why I Can’t Stop Making It)
I make this when I want something green but also want to absolutely smother it in cheese. My family goes nuts for this, especially when I use sharp cheddar (or sometimes the cheap stuff when I forget to buy the nice block — no one’s complained yet). It’s quick, not fussy, and honestly, if you’re having a rough week, the smell of bubbling cheese makes everything feel a little less bonkers. Oh, and I’ve burned the top more than once, but that crispy cheese? Secretly the best part.
Here’s What You’ll Need (Substitutions Welcome)
- 1 pound (about a bunch) fresh asparagus, ends trimmed (I sometimes grab frozen if I’m in a rush — just thaw and pat dry)
- 1 cup shredded cheddar cheese (my grandma swore by mild cheddar, but sharp is my fave — use what you like or what’s in your fridge)
- 1/2 cup grated Parmesan (or that stuff in the green can, which I won’t tell anyone about if you use it)
- 1 can cream of mushroom soup (I tried the fancy organic brand once and, honestly, didn’t taste much difference)
- 1/3 cup milk (whole, 2 percent, or even oat milk if that’s what you’ve got — I went half-and-half once, very decadent)
- 1/2 teaspoon garlic powder (I sometimes skip this if I’m feeling lazy)
- Salt and pepper to taste
- 1/2 cup crispy fried onions or crushed crackers for the topping (potato chips in a pinch — trust me, it works!)
How I Throw This Together (Directions)
- Preheat your oven to 375°F (190°C). Or, if your oven runs hot like mine, maybe dial it back a smidge.
- Arrange the asparagus spears in the bottom of a medium casserole dish. I never trim them all to the same length, and nobody’s ever noticed.
- In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, some salt, and pepper. This is where I usually sneak a taste — don’t go too wild on the salt yet, cheese can be pretty salty.
- Pour the soup mixture over the asparagus. Wiggle the dish a bit so it seeps through. Sometimes it looks a bit weird now, like a swamp, but it sorts itself out.
- Sprinkle the cheddar and Parmesan evenly over everything. (Sometimes I add a little extra. Ok, a lot. But that’s me.)
- Bake uncovered for about 25 minutes, until bubbly and golden. If you want that crispy topping, add the fried onions or crackers in the last 10 minutes. (Burnt onions are not the vibe — trust me.)
- Let it cool for a few minutes. Or don’t, but you will burn your tongue. I speak from experience.
Notes I’ve Learned the Hard Way
- If you use frozen asparagus, really pat it dry or the casserole gets soggy. Like, swimming pool soggy.
- Don’t use too much milk — I once thought more would be creamier, but it was basically soup. Not ideal.
- If you’re out of mushroom soup, cream of celery works in a pinch, though it’s a bit sweeter.
Variations (Some Are Brilliant, Some… Not)
- Add cooked, crumbled bacon for a smoky kick. (I do this if there’s leftover breakfast bacon, which is rare.)
- Swap cheddar for Gruyère — fancy, but tasty.
- Once I tried broccoli instead of asparagus, just to see. Eh. Not my favorite, but maybe you’ll like it!
Equipment (But Don’t Stress If You’re Missing Something)
- Casserole dish (Mine’s an old Pyrex, but I’ve used a cake tin in a pinch. Just line it with foil, makes cleanup a breeze.)
- Mixing bowl and whisk — or a big mug and a fork, if, like me, you sometimes can’t find the whisk.
- Oven, obviously. But one time, I borrowed a friend’s toaster oven. Took longer, but still worked.
How to Store It (If It Lasts That Long)
Stick leftovers in an airtight container in the fridge. It’ll keep for about 3 days, but honestly, in my house it never lasts more than a day! Reheat in the oven or microwave. I think it tastes better the next day — the flavors get all cozy together. If you want freezer advice, check out this guide (I’ve tried freezing portions; decent in a pinch, but the asparagus gets a bit soft).
How I Like to Serve It
This goes next to roast chicken most Sundays in my house, or sometimes I just eat it straight out of the pan for lunch (don’t tell). My dad always wanted hot sauce on his — I say go for it. Or a squeeze of fresh lemon, if you’re feeling posh.
If I Could Give You Only One Pro Tip
I once tried rushing the cheese step — just dumped it all on cold. The result: weirdly stringy cheese that didn’t melt right. Actually, I find it works better if you let the casserole warm up a bit before adding the cheese. So, be patient here. (Not my strong suit either.)
Stuff People Have Actually Asked Me About This (FAQs)
- Can I make this ahead? Oh, for sure. Assemble it earlier, pop it in the fridge, and bake when you’re ready. Maybe add a couple extra minutes to the baking time if it’s cold.
- Do I have to use cream of mushroom soup? Nope! Cream of chicken, celery, or even this homemade version from Sally’s Baking Addiction works — it’s a bit more work, but tasty if you’re feeling chef-y.
- Is this gluten-free? It can be, just swap for a gluten-free soup and topping (like GF crackers). But double-check your labels.
- Can I double the recipe? Absolutely, but use a bigger dish! I once overflowed my favorite pan and spent longer cleaning than cooking — learn form my mistake!
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Blanch the asparagus in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.
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3In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly, until the sauce thickens.
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4Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, garlic powder, salt, and black pepper until smooth.
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5Arrange the blanched asparagus in the prepared baking dish. Pour the cheese sauce evenly over the asparagus.
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6Sprinkle breadcrumbs over the top. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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