Herb Roasted Chicken with Baby Potatoes
# **SEO-Optimized Herb Roasted Chicken with Baby Potatoes Recipe**
## **Herb Roasted Chicken with Baby Potatoes: A Cozy One-Pan Wonder**
Few dishes are as comforting as **Herb Roasted Chicken with Baby Potatoes**—a golden, crispy-skinned chicken paired with tender, buttery potatoes, all cooked in one pan. This easy recipe is perfect for **weeknight dinners** or **impressive gatherings**, filling your kitchen with the irresistible aroma of garlic, rosemary, and thyme. Best of all, cleanup is a breeze, leaving you more time to enjoy every juicy bite.
I used to avoid roasting whole chicken, worried about dry meat or uneven cooking. But after years of testing (and a few salty mishaps!), I perfected this **foolproof method**. The secret? A rich **herb butter rub** and letting the chicken rest before carving. The result? Tender, flavorful meat with potatoes crisped to perfection.
—
## **Why You’ll Love This Recipe**
This **one-pan roasted chicken** is a **triple threat**: simple, delicious, and versatile. Here’s why it’s a must-try:
– **Minimal cleanup** – Chicken and potatoes roast together in a single pan.
– **Quick prep** – Ready in just **15 minutes**, then the oven does the work.
– **Meal prep friendly** – Leftover chicken works in **soups, salads**, or [Easy Chicken Tacos](https://exorecipes.com/easy-chicken-tacos).
– **Crowd-pleasing** – Equally great for **family dinners** or **special occasions**.
—
## **How to Make Herb Roasted Chicken with Baby Potatoes**
### **Ingredients You’ll Need**
– **1 whole chicken (3–4 lbs)**, patted dry
– **1.5 lbs baby potatoes**, halved
– **4 tbsp softened butter**
– **2 tbsp fresh rosemary & thyme**, chopped
– **4 garlic cloves**, minced
– **1 lemon**, sliced
– **Salt & pepper**, to taste
### **Step-by-Step Instructions**
1. **Prep the herb butter** – Mix butter, herbs, garlic, salt, and pepper.
2. **Season the chicken** – Loosen the skin and spread half the butter underneath. Rub the rest on the outside. Stuff the cavity with lemon slices.
3. **Arrange potatoes** – Toss potatoes with olive oil, salt, and pepper in the pan. Place chicken on top.
4. **Roast** – Bake at **425°F** for **1–1.5 hours** (until internal temp reaches **165°F**). Baste halfway.
5. **Rest & serve** – Let chicken rest **10 minutes** before carving. Enjoy with crispy potatoes!
—
## **Pro Tips for the Best Roast Chicken**
– **Extra crispy skin?** Pat the chicken **very dry** before seasoning.
– **Need more browning?** Broil for **2–3 minutes** at the end (watch closely!).
– **Short on time?** Try my [Quick Roasted Chicken Thighs](https://exorecipes.com/quick-roasted-chicken-thighs) variation.
– **Don’t skip resting!** It’s the key to **juicy, tender meat**.
—
## **Frequently Asked Questions**
### **Can I use dried herbs instead of fresh?**
Yes! Use **1 tsp dried rosemary & thyme** (they’re more concentrated).
### **How do I store leftovers?**
Keep in an **airtight container** for up to **3 days**. Reheat in the oven for crispness.
### **What sides pair well with this dish?**
Try a simple [roasted carrot salad](https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-carrots-recipe-2107096) or crusty bread to soak up juices.
### **Can I use chicken pieces instead of a whole chicken?**
Absolutely! Adjust cooking time (**bone-in thighs take ~40 minutes**).
### **Why is my chicken skin not crispy?**
Ensure the chicken is **dry before roasting** and avoid overcrowding the pan.
### **Can I add other vegetables?**
Yes! **Carrots, onions, or Brussels sprouts** work well—just cut them evenly.
—
## **Final Thoughts**
This **Herb Roasted Chicken with Baby Potatoes** is the ultimate **comfort food**—juicy, flavorful, and effortlessly delicious. Whether you’re cooking for a crowd or just craving a **hearty meal**, this recipe never disappoints.
For more **cozy recipes**, check out my [Comfort Food Favorites](https://exorecipes.com/comfort-food-favorites) roundup. Now, go roast with confidence! 🍗✨
—
### **SEO Enhancements Summary**
✅ **Main keyword in first paragraph** (“Herb Roasted Chicken with Baby Potatoes”)
✅ **Related keywords** (“one-pan meal,” “weeknight dinners,” “crispy skin,” “juicy chicken”)
✅ **Proper heading structure** (H2, H3)
✅ **Short paragraphs** (2–3 sentences max)
✅ **Bullet points for readability**
✅ **Engaging, conversational tone**
This version keeps the **original meaning and flow** while improving **SEO performance** and **user experience**. 🚀

Herb Roasted Chicken with Baby Potatoes

• Author: Chef Maria Thompson

Print Recipe

Pin Recipe

---

Description

A succulent whole chicken roasted to golden perfection with aromatic herbs and tender baby potatoes. This one-pan meal is perfect for family dinners or special occasions, delivering crispy skin, juicy meat, and flavorful potatoes infused with rosemary, thyme, and garlic.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 1 whole chicken (4–5 lbs), patted dry
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 4 garlic cloves, minced
• 1 lemon, halved
• For the Potatoes:
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 sprigs fresh rosemary
• 4 garlic cloves, smashed

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 425°F (220°C).
2. 2. In a small bowl, mix 2 tbsp olive oil, salt, pepper, rosemary, thyme, and minced garlic to form a paste.
3. 3. Rub the herb paste all over the chicken, including under the skin. Place lemon halves inside the cavity.
4. 4. Toss potatoes with olive oil, salt, pepper, rosemary sprigs, and smashed garlic in a roasting pan.
5. 5. Place chicken breast-side up on top of potatoes. Roast for 1 hour 15 minutes or until internal temperature reaches 165°F (74°C).
6. 6. Let chicken rest 15 minutes before carving. Serve with roasted potatoes and pan juices.

---

Notes

For crispier skin, pat the chicken very dry before seasoning. If potatoes aren’t tender enough, remove chicken and continue roasting potatoes for 10-15 more minutes. Leftovers make excellent chicken salad.

Cheesy Asparagus Casserole
# **Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish**
Looking for the perfect **cheesy asparagus casserole** that’s both elegant and easy? This creamy, comforting side dish is ideal for holidays or weeknight dinners. Made with fresh asparagus, melty cheese, and a buttery cracker topping, it’s a crowd-pleaser that pairs beautifully with roasted meats or seafood.
I first tried this casserole at a family potluck and immediately knew I had to recreate it. After perfecting the recipe (and learning the hard way not to overdo the cheese), it became a staple in my kitchen. Best of all, it’s **make-ahead friendly** and versatile—swap cheeses or add bacon for extra indulgence.
—
## **Why You’ll Love This Cheesy Asparagus Casserole**
This dish isn’t just about the cheese (though that’s a major perk). Here’s why it’s a must-try:
– **Simple ingredients** – Fresh asparagus, pantry staples, and plenty of cheese.
– **Easy prep** – Assemble ahead and bake when ready.
– **Crowd favorite** – Even veggie skeptics will love the creamy, savory flavors.
– **Customizable** – Try Gruyère instead of cheddar or add crispy bacon for extra richness.
—
## **How to Make Cheesy Asparagus Casserole**
This **easy asparagus casserole** comes together in just a few steps:
1. **Prep the asparagus** – Trim tough ends and blanch for 2 minutes to keep them crisp-tender.
2. **Make the cheese sauce** – Create a roux with butter, flour, and milk, then stir in shredded cheese.
3. **Layer & bake** – Arrange asparagus in a dish, pour sauce over, and top with buttery crackers.
4. **Broil (optional)** – For extra crispiness, broil for 1–2 minutes at the end.
—
### **Recipe Tips for the Best Results**
Follow these tricks for a **perfect asparagus casserole** every time:
– Use **fresh asparagus** (not frozen) for the best texture.
– Blanch the asparagus to preserve its vibrant green color.
– Swap heavy cream with half-and-half for a lighter version.
– Let it rest for 5 minutes after baking so the sauce thickens.
—
## **What to Serve with Cheesy Asparagus Casserole**
This **creamy asparagus casserole** pairs well with:
– **Lemon garlic salmon** ([recipe here](https://exorecipes.com/lemon-garlic-salmon))
– **Herb-roasted chicken**
– **Crusty bread** or a **fresh salad**
For holiday meals, serve alongside **mashed potatoes** or a **classic green bean casserole** ([recipe here](https://www.foodnetwork.com/recipes/food-network-kitchen/classic-green-bean-casserole-recipe-2011656)).
—
## **Frequently Asked Questions (FAQs)**
### **Can I use frozen asparagus?**
Fresh is best, but if using frozen, thaw and pat dry to avoid excess moisture.
### **What cheese works best?**
Sharp cheddar adds depth, but Monterey Jack or Gruyère are great alternatives.
### **Can I make this gluten-free?**
Yes! Use gluten-free flour and crackers.
### **How do I store leftovers?**
Refrigerate for up to 3 days; reheat in the oven for best texture.
### **Can I add protein?**
Absolutely! Diced ham or cooked bacon would be delicious.
### **What’s the best way to trim asparagus?**
Hold one spear and bend—it’ll snap at the natural breaking point.
—
## **Final Thoughts**
This **cheesy asparagus casserole** is the ultimate comfort food—creamy, flavorful, and easy to make. Whether for a holiday feast or a simple weeknight meal, it’s a guaranteed hit. Try it today and watch it disappear faster than you can say, *“More cheese, please!”* 🧀✨

Cheesy Asparagus Casserole

• Author: The Comfort Kitchen

Print Recipe

Pin Recipe

---

Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for any meal. This comforting bake combines tender asparagus with a rich cheese sauce for ultimate indulgence.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole:
• 1.5 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1.5 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• For the topping:
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated parmesan cheese
• 1/4 tsp paprika

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
2. 2. Blanch asparagus: Bring a pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
3. 3. Make cheese sauce: In a saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened (about 3-4 minutes).
4. 4. Remove from heat and stir in cheddar, 1/2 cup parmesan, garlic powder, onion powder, pepper, and salt until cheeses are melted.
5. 5. Combine asparagus with cheese sauce and transfer to prepared baking dish.
6. 6. Make topping: Mix breadcrumbs, 2 tbsp melted butter, 1/4 cup parmesan, and paprika. Sprinkle evenly over casserole.
7. 7. Bake uncovered for 20-25 minutes until bubbly and topping is golden brown.
8. 8. Let stand 5 minutes before serving.

---

Notes

For a lighter version, substitute half-and-half for milk. Can be prepared up to the baking step 1 day ahead – cover and refrigerate, then add 5-10 minutes to baking time. Leftovers reheat well in a 350°F oven for 15 minutes.

Creamy Lemon Chicken Pasta: A Bright & Comforting Weeknight Dinner

There’s something magical about the combination of creamy pasta and zesty lemon—it’s like sunshine on a plate, even on the busiest of days. This Creamy Lemon Chicken Pasta is my go-to when I need a meal that feels indulgent but comes together in just 30 minutes. Picture tender chicken, al dente pasta, and a velvety sauce with just the right amount of tang. It’s the kind of dish that makes you pause mid-bite and think, “Wow, I *made* this?”

I first stumbled upon this recipe during a chaotic week when my fridge was nearly empty, but I had a lone lemon rolling around and a pack of chicken breasts begging to be used. (Sound familiar?) A little cream, a handful of Parmesan, and a splash of starchy pasta water later, and voilà—dinner was saved. Now, it’s a staple in my rotation, especially when I want something light yet satisfying. Plus, it’s a hit with kids and adults alike—my picky eater even asked for seconds!

Why You’ll Love This Creamy Lemon Chicken Pasta

This dish is the ultimate crowd-pleaser, and here’s why:

• Quick & Easy: Ready in 30 minutes—perfect for weeknights.
• Bright & Balanced: The lemon cuts through the richness for a fresh flavor.
• Versatile: Swap chicken for shrimp or add spinach for extra greens.
• Meal-Prep Friendly: Reheats beautifully for lunches.

How to Make Creamy Lemon Chicken Pasta

Ingredients You’ll Need

• 8 oz pasta (like fettuccine or penne)
• 2 chicken breasts, sliced thin
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Zest and juice of 1 lemon
• 2 tbsp butter
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
2. Sear the Chicken: In a large skillet, cook chicken in butter over medium heat until golden. Season with salt and pepper.
3. Make the Sauce: Add garlic, lemon zest, and red pepper flakes to the skillet. Pour in cream and Parmesan, stirring until smooth.
4. Combine: Toss in the cooked pasta and lemon juice. Add pasta water as needed to thin the sauce.
5. Garnish & Serve: Top with fresh parsley and extra Parmesan. Enjoy immediately!

Tips for the Best Creamy Lemon Chicken Pasta

Want to take this dish to the next level? Try these pro tips:

• Use freshly grated Parmesan—it melts better than pre-shredded.
• Don’t skip the pasta water! It helps the sauce cling to the noodles.
• Love veggies? Sauté mushrooms or spinach with the garlic.
• For extra richness, swap half the cream with garlic butter sauce.

There you have it—a dish that’s as easy to make as it is delicious. Whether you’re cooking for a family dinner or just treating yourself, this Creamy Lemon Chicken Pasta is sure to become a favorite. Pair it with a crisp salad or garlic bread, and you’ve got a meal that feels restaurant-worthy without the fuss. Now, go grab that lemon and get cooking—you’ve got this!

Herb Roasted Chicken with Baby Potatoes
# **Herb Roasted Chicken with Baby Potatoes: A Cozy One-Pan Wonder**
**Meta Description:**
*Herb Roasted Chicken with Baby Potatoes* is a comforting one-pan meal with crispy skin, tender meat, and golden potatoes—perfect for weeknights or gatherings.
## **Introduction**
There’s something magical about *Herb Roasted Chicken with Baby Potatoes*—a dish that fills your kitchen with the aroma of garlic, rosemary, and golden-brown chicken. This easy one-pan meal delivers juicy, herb-infused chicken and crispy baby potatoes with minimal effort. Whether you’re cooking for a busy weeknight or a casual dinner party, this recipe is a guaranteed crowd-pleaser.
I discovered this combo during a hectic week when my fridge was nearly empty. A whole chicken, baby potatoes, and leftover herbs transformed into a delicious, fuss-free dinner. Now, it’s a staple in my home—and after you try it, I bet it’ll be in yours, too!
—
## **Why You’ll Love This Herb Roasted Chicken**
This *one-pan roasted chicken* is a triple threat: **easy, flavorful, and adaptable**. Here’s why it’s a winner:
– **Minimal cleanup** – One sheet pan means more time to relax.
– **Perfect texture** – Crispy chicken skin with melt-in-your-mouth potatoes.
– **Herb-infused flavor** – Rosemary, thyme, and garlic elevate simple ingredients.
– **Great for leftovers** – Use extra chicken in salads, sandwiches, or soups.
—
## **How to Make Herb Roasted Chicken with Baby Potatoes**
### **Ingredients You’ll Need**
– 1 whole chicken (3–4 lbs), patted dry
– 1.5 lbs baby potatoes, halved
– 3 tbsp olive oil, divided
– 4 garlic cloves, smashed
– 2 tbsp fresh rosemary (or 1 tbsp dried)
– 1 tbsp fresh thyme (or 1.5 tsp dried)
– 1 lemon, quartered
– Salt and pepper to taste
### **Step-by-Step Instructions**
1. **Prep the chicken** – Rub 2 tbsp olive oil all over the chicken, including under the skin. Season generously with salt, pepper, and half the herbs.
2. **Toss the potatoes** – In a bowl, mix potatoes with remaining oil, garlic, herbs, salt, and pepper.
3. **Roast** – Arrange potatoes around the chicken on a sheet pan. Add lemon quarters. Roast at 425°F for 50–60 minutes (until chicken reaches 165°F internally).
4. **Rest and serve** – Let the chicken rest for 10 minutes before carving. Squeeze roasted lemon over everything for extra flavor!
—
## **Recipe Tips & Tricks**
– **For crispy skin** – Pat the chicken dry with paper towels before roasting.
– **Enhance flavor** – Brine the chicken overnight for juicier meat (*[Serious Eats guide](https://www.seriouseats.com/the-food-lab-maximizing-flavor-by-brining-chicken)*).
– **No fresh herbs?** Use dried—just reduce the amount by half.
– **Add veggies** – Toss in carrots, parsnips, or Brussels sprouts for extra nutrition.
—
## **Frequently Asked Questions**
### **Can I use chicken thighs instead?**
Yes! Adjust cooking time to **35–40 minutes**.
### **How do I store leftovers?**
Keep in an airtight container for **up to 3 days**. Reheat in the oven for best texture.
### **What sides pair well?**
A simple *[arugula salad](https://exorecipes.com/arugula-salad)* or roasted veggies balance the richness.
### **Can I make this ahead?**
Prep the chicken and potatoes separately **up to 24 hours in advance**.
### **Why are my potatoes soggy?**
Crowding the pan traps steam. Spread them in **a single layer** for crispiness.
### **Is this kid-friendly?**
Yes! The crispy potatoes and tender chicken are a hit with picky eaters.
—
## **Final Thoughts**
This *Herb Roasted Chicken with Baby Potatoes* is a **stress-free, flavorful meal** that tastes like you spent hours in the kitchen. With minimal prep and maximum flavor, it’s perfect for any occasion. Pour yourself a glass of wine, pop it in the oven, and let the aroma do the rest. **Happy roasting!**

Herb Roasted Chicken with Baby Potatoes

• Author: Chef Emily Carter

Print Recipe

Pin Recipe

---

Description

A succulent herb-roasted chicken paired with golden baby potatoes, infused with garlic, rosemary, and thyme for a comforting, flavorful meal perfect for family dinners.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the Chicken:
• 1 whole chicken (about 4–5 lbs)
• 3 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 garlic cloves, minced
• 1 lemon, halved
• For the Potatoes:
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp fresh rosemary, chopped

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 425°F (220°C).
2. 2. Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, rosemary, thyme, and minced garlic, including under the skin.
3. 3. Stuff the cavity with lemon halves.
4. 4. In a bowl, toss baby potatoes with olive oil, salt, pepper, garlic powder, and rosemary.
5. 5. Place chicken in a roasting pan and arrange potatoes around it.
6. 6. Roast for 1 hour 15 minutes or until chicken reaches 165°F (74°C) internally and potatoes are tender.
7. 7. Let chicken rest for 10 minutes before carving. Serve with potatoes.

---

Notes

For crispier skin, pat the chicken very dry before seasoning. Add carrots or onions to the potatoes for extra flavor.

Cheesy Asparagus Casserole
# **Optimized Cheesy Asparagus Casserole Recipe: A Creamy, Comforting Side Dish**
**Meta Description:**
*This **Cheesy Asparagus Casserole** is a creamy, comforting side dish featuring fresh asparagus, melty cheese, and a crispy breadcrumb topping. Perfect for holidays or easy weeknight dinners!*
## **Cheesy Asparagus Casserole: A Comforting Side Dish Everyone Will Love**
There’s something magical about a dish that’s both elegant and comforting—like this **Cheesy Asparagus Casserole**. Whether you’re hosting a holiday dinner or craving a cozy weeknight side, this **easy asparagus casserole** delivers. Tender asparagus spears are smothered in a velvety cheese sauce and topped with a golden breadcrumb crust for the perfect bite.
I first made this **asparagus cheese casserole** for a potluck, and it disappeared faster than dessert! Since then, it’s become a staple in my kitchen, especially during **asparagus season**. It’s versatile—swap cheeses, add cayenne for heat, or toss in crispy bacon for indulgence. If you love dishes like my [Creamy Garlic Mashed Potatoes](https://exorecipes.com/creamy-garlic-mashed-potatoes), you’ll adore this one.
—
## **Why You’ll Love This Cheesy Asparagus Casserole**
This isn’t just another vegetable side—it’s a **showstopper casserole** with crowd-pleasing appeal. Here’s why it’s a winner:
– **Perfect texture** – Crisp-tender asparagus meets a luscious, creamy cheese sauce.
– **Make-ahead friendly** – Assemble ahead and bake when ready.
– **Crowd-pleaser** – Even veggie skeptics ask for seconds.
– **Adaptable** – Works with fresh or frozen asparagus.
—
## **How to Make Cheesy Asparagus Casserole**
### **Ingredients You’ll Need**
– 1 ½ lbs **fresh asparagus**, trimmed
– 3 tbsp **butter**
– 3 tbsp **flour** (for roux)
– 1 ½ cups **whole milk**
– 1 cup **shredded sharp cheddar**
– ½ cup **grated Parmesan**
– ½ cup **breadcrumbs**
– 1 tsp **garlic powder**
– **Salt & pepper** to taste
—
### **Step-by-Step Instructions**
1. **Prep the asparagus** – Blanch in boiling water for 2 minutes, then plunge into ice water. Drain and pat dry.
2. **Make the cheese sauce** – Melt butter, whisk in flour, then gradually add milk until thickened. Stir in cheeses until melted.
3. **Assemble** – Arrange asparagus in a baking dish, pour cheese sauce over top, and sprinkle with breadcrumbs.
4. **Bake** – At **375°F for 20–25 minutes** until bubbly and golden. Rest 5 minutes before serving.
—
## **Tips for the Best Asparagus Casserole**
Want to elevate this **easy casserole recipe**? Try these tricks:
– Add **lemon zest** to the sauce for brightness.
– Mix **panko breadcrumbs with melted butter** for extra crunch.
– For a lighter version, swap half the milk with **vegetable broth** (asparagus is [packed with nutrients](https://www.healthline.com/nutrition/asparagus-benefits)).
—
## **Frequently Asked Questions (FAQs)**
### **Can I use frozen asparagus?**
Yes! Thaw and pat dry to avoid excess moisture.
### **What cheese works best?**
Gruyère or Gouda are delicious swaps for cheddar.
### **How do I store leftovers?**
Cover and refrigerate for up to **3 days**. Reheat in the oven.
### **Can I freeze this casserole?**
Freeze before baking. Thaw overnight before baking as directed.
### **What pairs well with it?**
Try it with [Herb-Crusted Salmon](https://exorecipes.com/herb-crusted-salmon) or roasted chicken.
### **How do I prevent a soggy topping?**
Toast breadcrumbs separately and add them in the last 5 minutes of baking.
—
## **Final Thoughts**
This **Cheesy Asparagus Casserole** is as delightful to make as it is to eat—**comfort food at its finest**! If you love veggie-forward dishes, try my [Roasted Brussels Sprouts Gratin](https://exorecipes.com/roasted-brussels-sprouts-gratin). **Happy cooking!**
—
### **SEO Optimization Summary**
✅ **Primary keyword** (“Cheesy Asparagus Casserole”) in first paragraph & headings
✅ **Related keywords** (asparagus casserole, easy casserole recipe, cheese sauce, side dish) naturally integrated
✅ **Proper heading structure** (H2, H3) for readability
✅ **Short paragraphs** (2-3 sentences max)
✅ **Bullet points & numbered lists** for scannability
✅ **Internal & external links** for authority
✅ **Engaging, conversational tone**
This version keeps the original meaning while improving **SEO, readability, and user engagement**. 🚀

Cheesy Asparagus Casserole

★★★★★ 5 from 1 reviews

• Author: The Comfort Kitchen

Print Recipe

Pin Recipe

---

Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping. Perfect as a side dish for holidays or weeknight dinners.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole:
• 2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• For the topping:
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley

---

Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. 2. Blanch asparagus in boiling water for 2 minutes, then transfer to ice water. Drain and pat dry.
3. 3. Melt butter in saucepan over medium heat. Whisk in flour to create a roux (cook 1 minute).
4. 4. Gradually whisk in milk and cream until smooth. Cook until thickened (about 5 minutes).
5. 5. Stir in garlic powder, onion powder, salt, pepper, cheddar, and Parmesan until cheeses melt.
6. 6. Arrange asparagus in baking dish. Pour cheese sauce evenly over top.
7. 7. Combine topping ingredients in bowl. Sprinkle evenly over casserole.
8. 8. Bake 25-30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.

---

Notes

For crispier topping, broil for last 2-3 minutes. Can substitute Gruyère for cheddar. Leftovers keep refrigerated for 3 days.