Here’s a simple and delicious Asparagus Casserole recipe 🥦🧀 — creamy, cheesy, and perfect as a side dish for dinner or holiday meals.
Asparagus Casserole Recipe
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 cream of chicken for variation)
- ½ cup sour cream
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 small onion, finely chopped (optional)
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup crispy fried onions (for topping)
- 1 tablespoon butter (optional, for greasing the dish)
Instructions
1. Preheat the oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish with butter or cooking spray.
2. Prepare asparagus
- Boil or steam asparagus for 3–4 minutes, just until slightly tender but still crisp. Drain well.
- Alternatively, you can roast asparagus for 5–7 minutes before adding to the casserole.
3. Make the creamy mixture
- In a large bowl, mix cream of mushroom soup, sour cream, shredded cheese, onion (if using), garlic powder, salt, and pepper.
4. Assemble the casserole
- Add the cooked asparagus to the creamy mixture and stir until coated.
- Pour everything into the prepared baking dish and smooth the top.
5. Add topping
- Sprinkle crispy fried onions evenly over the top.
6. Bake
- Bake in the preheated oven for 25–30 minutes, until bubbly and lightly golden on top.
7. Serve
- Let rest 5 minutes before serving. Enjoy warm as a side dish.
Tips & Variations
- Cheese: Use Gruyère, mozzarella, or Parmesan for different flavor profiles.
- Breadcrumb topping: Mix breadcrumbs with melted butter for a crunchy alternative to fried onions.
- Make-ahead: Assemble the casserole ahead of time and refrigerate; bake before serving.
- Vegetables: Add mushrooms, peas, or chopped broccoli for extra nutrition.
If you want, I can also give a low-carb or keto-friendly asparagus casserole version with cream cheese and heavy cream instead of soup 🌿.
Do you want me to do that?
