This casserole with asparagus is baked until bubbly and lightly crisp on top, creating an easy vegetable side dish for any weekend night or holiday.
Having served this asparagus recipe for countless years, I’ve refined it into a simple, foolproof side dish that turns out perfectly every time.
It’s a step up from serving everyday sautéed asparagus.
Asparagus Casserole With Cheese
This easy vegetable casserole pairs well with everything from roasted chicken and baked ham for Easter dinner to prime rib recipes and Thanksgiving turkey.
A few key ingredients in this dish include fresh asparagus, shallot, garlic, heavy cream, butter, mozzarella, Parmesan cheese, and panko.
How To Make Asparagus Casserole
Recipe Variations To Consider
Here are a few flavor variations to consider for even more flavor:
- Replace the mozzarella cheese with Gruyère, Fontina, or Havarti for a smooth, creamy melt and a slightly nutty flavor.
- Add caramelized onions for extra flavor and depth.
- Add butter Sautéed Mushrooms for extra savory flavor.
- For a bacon asparagus casserole, add cooked and crumbled bacon to the mixture or sprinkle it over the top before baking.
Tips For Making This Cheesy Asparagus Casserole
- Trim the woody ends of the asparagus before adding them to the casserole for the best texture.
- Trim the asparagus spears to similar lengths or cut them into evenly sized pieces so they cook evenly in the casserole.
- Avoid overbaking the casserole. The asparagus should be tender but still slightly firm.
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Frequently Asked Questions
Yes, canned asparagus can be used in a pinch to make asparagus casserole with canned asparagus, but it will be much softer than fresh asparagus. Be sure to drain it well and reduce the baking time slightly to prevent it from becoming mushy.
Yes, vegetables like mushrooms, onions, or broccoli work well in this casserole. Just sauté them briefly before adding so they cook evenly in the oven.
More Easy Vegetable Side Dishes
The awesome vegetable side dishes don’t stop here. Check out these vegetable recipes:
Asparagus Casserole
Ingredients
- 2 lbs fresh asparagus, trimmed
- 5 tbsp unsalted butter, divided
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 2 cups heavy cream (*Note 1)
- 1 cup freshly grated parmesan cheese, divided
- ½ cup shredded mozzarella cheese (*Note 2)
- ½ cup panko breadcrumbs (*Note 3)
Instructions
- Preheat oven to 400℉. Spray a ceramic or glass 9×13-inch baking dish with cooking spray and place the asparagus inside. Set aside.
- In a small saucepan, add 3 tablespoons butter, and heat over medium-high heat. Add the shallots and cook until soft (approx. 3 minutes). Add the garlic and cook for 30 seconds, until fragrant.
- Add the flour, salt, pepper, and nutmeg and whisk to combine. Whisk for 2-3 minutes, or until the mixture has thickened.
- Slowly whisk in the heavy cream and bring to a gentle simmer. Simmer for 3-5 minutes, or until thickened. Whisk for the entire time it's simmering. Do not let the mixture reach boiling.
- Remove the saucepan from the heat. Add ½ cup of Parmesan cheese, and whisk until smooth. Pour the sauce evenly over the asparagus; set aside.
- Melt 2 tablespoons butter in a medium-size microwave safe bowl. Add the panko to the melted butter and stir to combine.
- Add the remaining ½ cup of Parmesan and mozzarella cheese to the panko mixture and toss to combine. Evenly sprinkle over the cheese sauced asparagus.
- Bake for 15-20 minutes, or until the topping is as golden browned.