Here’s a comforting, easy Asparagus Casserole—creamy, cheesy, and perfect as a side dish or light main 🥘🌱
Asparagus Casserole
Ingredients (serves 6)
- 1½ lbs fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- ½ cup milk
- 1 small onion, finely chopped
- Salt & black pepper, to taste
- ½ tsp garlic powder (optional)
Topping (optional but recommended):
- 1 cup crushed crackers or breadcrumbs
- 2 tbsp melted butter
Instructions
- Prep asparagus
- Preheat oven to 375°F (190°C).
- Blanch asparagus in boiling salted water for 3–4 minutes, then drain well.
- Make casserole base
- In a large bowl, mix soup, sour cream, milk, cheese, onion, garlic powder, salt, and pepper.
- Assemble
- Gently fold asparagus into the mixture.
- Spread evenly in a greased baking dish.
- Add topping
- Mix crackers or breadcrumbs with melted butter.
- Sprinkle evenly over casserole.
- Bake
- Bake uncovered 25–30 minutes until bubbly and golden on top.
- Serve
- Let rest 5 minutes before serving.
Tips & Variations
- Add protein: Stir in cooked chicken, ham, or bacon.
- Fresh flavor: Add a squeeze of lemon juice before serving.
- Extra cheesy: Sprinkle more cheese on top before baking.
- Low-carb option: Skip crackers and top with extra cheese instead.
If you want, I can also give a from-scratch version (no canned soup) or a quick 5-ingredient asparagus casserole.
