Here’s a creamy, comforting Asparagus Casserole—perfect as a holiday side dish or an easy weeknight veggie 🥦🧀
Asparagus Casserole
Ingredients (serves 6)
- 2 lbs fresh asparagus, trimmed and cut into 1–2 inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar or Swiss cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder
- Salt & pepper, to taste
Topping (optional but recommended):
- 1 cup crushed buttery crackers or French fried onions
- 2 tbsp melted butter
Instructions
- Preheat oven
- 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook asparagus
- Blanch asparagus in boiling salted water for 3–4 minutes until just tender-crisp.
- Drain well.
- Make sauce
- In a bowl, mix cream of mushroom soup, sour cream, cheddar cheese, Parmesan, onion, garlic powder, salt, and pepper.
- Assemble casserole
- Fold asparagus into sauce mixture.
- Spread evenly in prepared baking dish.
- Add topping
- Mix crushed crackers or fried onions with melted butter and sprinkle on top.
- Bake
- Bake 30–35 minutes until bubbly and golden on top.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Fresh flavor: Add lemon zest or a squeeze of lemon juice.
- No canned soup: Use homemade white sauce instead.
- Extra protein: Add cooked chicken or ham.
- Low-carb: Skip cracker topping and add extra cheese.
If you want, I can also give a quick 5-ingredient asparagus casserole or a slow cooker version.
