Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish

There’s something magical about a dish that’s both indulgent and wholesome, and this Cheesy Asparagus Casserole is exactly that. Picture tender asparagus spears nestled in a velvety cheese sauce, topped with a golden, buttery breadcrumb crust. It’s the kind of side dish that steals the spotlight at dinner, whether you’re serving it alongside a weeknight roast chicken or as part of a holiday feast. And the best part? It’s surprisingly easy to make!

As a mom of two, I’m always looking for ways to sneak more veggies into our meals without complaints. This casserole is a winner because even my picky eater can’t resist that cheesy goodness. Plus, asparagus is in peak season during spring, making this recipe a fantastic way to celebrate fresh produce. If you’re a fan of cozy, crowd-pleasing dishes like my Creamy Garlic Mashed Potatoes, you’ll adore this one too.

Why You’ll Love This Cheesy Asparagus Casserole

This dish isn’t just delicious—it’s also versatile and packed with perks. Here’s why it’s a must-try:

• Easy to customize: Swap the cheese blend or add crispy bacon for extra flavor.
• Meal-prep friendly: Assemble it ahead and bake when ready.
• Crowd-pleaser: Perfect for potlucks, Easter brunch, or Sunday supper.
• Nutrient-packed: Asparagus is rich in fiber, vitamins A and K, and antioxidants.

How to Make Cheesy Asparagus Casserole

This recipe comes together in just a few simple steps. Here’s what you’ll need:

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk (whole or 2%)
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan
• ½ tsp garlic powder
• ½ cup breadcrumbs
• 1 tbsp olive oil (for breadcrumb topping)
• Salt and pepper to taste

Instructions

1. Prep the asparagus: Blanch asparagus in boiling water for 2 minutes, then transfer to ice water to stop cooking. Drain and set aside.
2. Make the sauce: Melt butter in a saucepan, whisk in flour to form a roux. Gradually add milk, stirring until thickened. Stir in cheeses and garlic powder.
3. Assemble: Toss asparagus with the cheese sauce, then transfer to a greased baking dish.
4. Top and bake: Mix breadcrumbs with olive oil, sprinkle over the casserole, and bake at 375°F for 20–25 minutes until bubbly and golden.

Recipe Tips & Variations

Want to make this dish your own? Try these tweaks:

• Add protein: Fold in diced ham or cooked chicken for a heartier meal.
• Go low-carb: Skip the breadcrumbs and use crushed pork rinds or almond flour instead.
• Cheese swaps: Gruyère or Monterey Jack work beautifully here too.

For more cheesy inspiration, check out this guide to perfect cheese sauces from Serious Eats.

Whether you’re craving comfort food or need a standout side dish, this Cheesy Asparagus Casserole delivers every time. It’s a recipe that feels special enough for company but simple enough for busy nights—exactly the kind of dish I love sharing with you. If you try it, tag me on social media so I can see your cheesy masterpiece! And for more veggie-forward recipes, don’t miss my Crispy Roasted Brussels Sprouts next.

Cheesy Asparagus Casserole

• Author: The Kitchen Explorer

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Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for any meal. This comforting dish combines tender asparagus with a rich cheese sauce for a decadent yet easy-to-make recipe.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole:
• 1.5 lbs fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• For the topping:
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried parsley

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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 drain and plunge into ice water. Drain well and arrange in prepared baking dish.
3. 3. In a saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
4. 4. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens (about 3-4 minutes).
5. 5. Remove from heat and stir in cheddar cheese, 1/2 cup Parmesan, garlic powder, onion powder, salt, and pepper until cheeses melt.
6. 6. Pour cheese sauce evenly over asparagus in baking dish.
7. 7. In a small bowl, mix panko, melted butter, 1/4 cup Parmesan, and parsley. Sprinkle over casserole.
8. 8. Bake for 20-25 minutes until bubbly and topping is golden brown.
9. 9. Let stand 5 minutes before serving.

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Notes

For a lighter version, substitute half-and-half for whole milk. Can be prepared up to the baking step 1 day ahead – cover and refrigerate, then bake as directed (may need 5 extra minutes). Leftovers reheat well in a 350°F oven for 10-15 minutes.