Here’s a classic Asparagus Casserole recipe 🥦🧀
Creamy, cheesy, and perfect for a side dish at dinner or holiday meals.
Ingredients (serves 4–6)
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- ½ cup mayonnaise or sour cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup crushed buttery crackers or panko, for topping
- 2 tbsp butter, melted
Instructions
- Preheat oven
- 350°F (175°C).
- Blanch asparagus
- Boil asparagus for 2–3 minutes until bright green and slightly tender.
- Drain and set aside.
- Prepare casserole mixture
- In a bowl, mix cream of mushroom soup, mayonnaise (or sour cream), cheddar cheese, Parmesan, onion, garlic powder, salt, and pepper.
- Stir in blanched asparagus.
- Assemble casserole
- Transfer mixture to a greased 9×13-inch baking dish.
- Mix melted butter with crushed crackers and sprinkle evenly over the top.
- Bake
- Bake 25–30 minutes until bubbly and topping is golden brown.
- Serve
- Let cool a few minutes before serving.
Tips
- Add sautéed mushrooms for extra flavor.
- Can use fresh or frozen asparagus (if frozen, thaw and drain well).
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Make ahead: assemble the night before and bake when ready.
If you want, I can also give a southern-style asparagus casserole with Ritz crackers or a creamy gluten-free version.
