Cheesy Asparagus Casserole: A Creamy, Comforting Side Dish

There’s something magical about a dish that transforms humble ingredients into pure comfort. This Cheesy Asparagus Casserole is exactly that—a cozy, creamy, and utterly irresistible side that’s perfect for holidays, potlucks, or even a simple weeknight dinner. Picture tender asparagus spears smothered in a velvety cheese sauce, topped with a golden, buttery breadcrumb crust. It’s the kind of dish that makes everyone at the table ask for seconds (and maybe even thirds).

As a mom of two picky eaters, I’ve learned that the secret to getting veggies on the table is a generous helping of cheese and a little bit of crunch. This casserole is my go-to when I want something elegant enough for Easter brunch but easy enough for a Tuesday night. Plus, asparagus is packed with nutrients like folate and fiber, so you can feel good about serving it. Whether you’re a seasoned cook or just starting out, this recipe is foolproof and guaranteed to impress.

Why You’ll Love This Cheesy Asparagus Casserole

This dish is a crowd-pleaser for so many reasons. Here’s why it’s a staple in my kitchen:

• Easy to make: No fancy techniques—just simple, wholesome ingredients.
• Versatile: Serve it as a side with roasted chicken, ham, or even as a vegetarian main.
• Meal-prep friendly: Assemble it ahead and bake when ready.
• Kid-approved: The cheesy goodness wins over even the veggie-averse.

How to Make Cheesy Asparagus Casserole

Ingredients You’ll Need

• 1 lb fresh asparagus, trimmed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan
• ½ cup breadcrumbs
• 1 tsp garlic powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the asparagus: Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. Drain and arrange in a baking dish.
2. Make the cheese sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk until thickened. Stir in cheddar and Parmesan until smooth.
3. Assemble: Pour the sauce over the asparagus. Top with breadcrumbs mixed with melted butter.
4. Bake: At 375°F for 20–25 minutes until bubbly and golden.

Tips for the Best Casserole

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

• Use fresh asparagus: Look for bright green, firm spears with tight tips.
• Customize the cheese: Swap cheddar for Gruyère or Monterey Jack for a different flavor.
• Add crunch: Mix crushed crackers or panko with the breadcrumbs for extra texture.

For more cheesy inspiration, check out this guide to cheesy casseroles from Serious Eats.

Pairing Suggestions

This casserole pairs beautifully with garlic herb roasted chicken or a simple spring salad. For a full holiday spread, try it alongside creamy mashed potatoes.

There you have it—a dish that’s as comforting as it is delicious. Whether you’re serving it for a special occasion or just because, this Cheesy Asparagus Casserole is sure to become a family favorite. The next time you’re staring at a bunch of asparagus wondering what to do, remember: cheese makes everything better. Happy cooking!

Cheesy Asparagus Casserole

• Author: The Casserole Queen

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Description

A creamy, cheesy asparagus casserole with a crispy breadcrumb topping that makes the perfect side dish for holidays or weeknight dinners. Fresh asparagus is smothered in a rich cheese sauce and baked to golden perfection.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the casserole base:
• 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
• For the cheese mixture:
• 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

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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: Bring a large pot of salted water to boil. Add asparagus and cook for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain well and pat dry.
3. 3. Make the sauce: In a saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth.
4. 4. Cook sauce: Continue whisking until thickened (about 5 minutes). Stir in garlic powder, onion powder, salt, and pepper.
5. 5. Add cheeses: Remove from heat and stir in cheddar and parmesan until melted and smooth.
6. 6. Assemble: Arrange blanched asparagus in prepared dish. Pour cheese sauce evenly over top.
7. 7. Make topping: Combine panko, melted butter, and paprika. Sprinkle over casserole.
8. 8. Bake: 25-30 minutes until bubbly and topping is golden. Let rest 5 minutes before serving. Garnish with fresh parsley.

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Notes

For a lighter version, substitute half-and-half for the heavy cream. Can be assembled 1 day ahead – cover and refrigerate, then add topping just before baking. Leftovers reheat well in a 350°F oven for 15 minutes.