This creamy, cheesy asparagus casserole is the best way to use fresh springtime asparagus! You’ll love it as an Easter side dish, but it’s just as good for a Sunday dinner.

wooden spoonful of asparagus casserole.

Pin this recipe now to save it for later

There is one thing I always look forward to in the spring – asparagus season!

Okay, maybe that’s not what spring means to you. But anyone who enjoys asparagus can’t help but get excited when fresh local asparagus starts showing up in the produce section at the grocery store. And if you are lucky enough, it will start popping up in your garden, too!

While asparagus is one of those veggies you can buy year-round, it’s just so much better when it’s fresh from a local farm or from your very own yard. This easy asparagus casserole is a delicious way to use it!

asparagus casserole served in a large casserole dish with a scoop taken out of it.

Easy Asparagus Casserole Recipe

Asparagus casserole is a creamy, cheesy side dish that is sure to please the whole family. (If there’s any way to win over asparagus skeptics, it’s definitely smothering it in creamy sauce and cheese and baking it with crispy panko breadcrumbs on top!). I actually never thought to use asparagus in casserole. Yet, once I did, I was completely hooked! It is a whole new way to enjoy a healthy vegetable.

This asparagus casserole is a delicious dish for any night of the week. However, it’s especially great on a weekend when you’re making a spatchcock chicken or crockpot ham. It’s also versatile enough to serve as a side dish or as a vegetarian entree. As a result, it’s ideal for holiday get-togethers when you’re feeding people with mixed diets. You can also make it ahead of time and keep it in the refrigerator until you’re ready to bake and serve. Casserole with asparagus is simply always a good idea!

ingredients to make asparagus casserole.

Ingredients for Asparagus Casserole

See recipe card below this post for ingredient quantities and full instructions.

  • Fresh asparagus – Whether you prefer thin asparagus or thick asparagus, look for stalks that are plump and firm with tightly closed tips.
  • Unsalted butter
  • Minced garlic
  • Onion – Yellow or white is best for this recipe.
  • All-purpose flour
  • Kosher salt
  • Black pepper
  • White pepper – White peppercorns are picked when fully ripe and then fermented. This gives them a nuanced flavor that just can’t be replaced with black pepper.
  • Whole milk – Whole milk will give you a rich, creamy sauce.
  • Shredded Swiss cheese – Gruyère can be used for a more assertive flavor.
  • Panko bread crumbs
  • Nonstick cooking spray

Variations

  • Swap the chopped onion for shallots.
  • Add sautéed sliced mushrooms to the asparagus casserole for even more vegetable goodness.
  • Stir crumbled cooked bacon into the sauce to make a bacon asparagus casserole.
  • Crumble Ritz crackers over the top instead of using panko. You can also use Italian seasoned breadcrumbs in place of panko breadcrumbs.
  • Use gluten-free bread crumbs in place of Panko. Panko actually makes a fantastic gluten-free version that you can also use.
  • Or, top your asparagus casserole with French-fried onions!
steps to make asparagus casserole.

How to Make Asparagus Casserole

  1. Prepare: Bring a large pot of salted water to a boil on the stove. Wash the asparagus, snap off the tough ends, and cut them into 2-inch pieces. Preheat an oven to 375 degrees Fahrenheit, and coat a 9×13 inch baking dish with nonstick cooking spray.
  2. Blanch the asparagus: Add the asparagus to the pot of boiling water, and blanch for 1 minute. Transfer the veggies to an ice bath to stop the cooking process, and drain the water.
  3. Cook the aromatics: In a large skillet over medium-high heat, melt the butter. Add the garlic and onion, and cook for 6 to 8 minutes, or until translucent. 
  4. Make the sauce: Sprinkle the flour, salt, and pepper over the onions. Then, stir, and cook for 1 to 2 minutes. Lower the heat to medium, and slowly pour in the milk, whisking continuosly. Continue to cook for 4 to 5 minutes or until the sauce thickens.
  5. Assemble: Remove the skillet from the heat, and fold in the cheese and asparagus. Transfer the mixture to the prepared dish, and sprinkle the panko over the top.
  6. Bake: Bake the asparagus casserole in the preheated oven until the top is golden brown and the sauce starts to bubble up around the edges of the pan. Cool for 5 minutes before serving.
serving of asparagus casserole served in a white round bowl.

Quick Tip

If the asparagus casserole starts to brown too quickly, you can tent the top with aluminum foil. This will allow the casserole to continue to bake while keeping the panko from burning!

How to Store Asparagus Casserole

Store leftover asparagus casserole in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350 degrees Fahrenheit until warmed through. The microwave works too, but it’s not quite as good that way!

I do not recommend freezing asparagus casserole as the cheesy sauce tends to separate when it is reheated. If you really need to, you can freeze it if you toss everything together well, mixing it up again to make the sauce smooth once more.

Serving Suggestions

Asparagus casserole is great as a side dish with Juicy Broiled Chicken Breast, Honey Baked Ham, or Garlic Butter Steak Bites. If you’re serving it for Easter, pair it with other holiday side dishes like Hard Boiled Eggs, Cauliflower Au Gratin, and Scalloped Potatoes.

FAQs

Can you put asparagus in a casserole?

Yes, you can put asparagus in a casserole! Although asparagus isn’t as common as potatoes or green beans in casseroles, it’s definitely possible to make a casserole with asparagus. It turns out surprisingly delicious!

Can you use canned asparagus instead of fresh?

Yes, you can use canned asparagus instead of fresh. However, the flavor will not be as good, and the texture will not be as crisp. We recommend using fresh asparagus for the best results.

How do you cook asparagus for a casserole?

It’s best to blanch asparagus for a casserole. This means quickly boiling it and then cooling it so it doesn’t become mushy.

Can asparagus casserole be frozen?

I don’t recommend it as the taste and texture will change. However, if needed, you can freeze asparagus casserole. Allow the casserole to cool before transferring it to a freezer-safe container and storing it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, and bake at 350 degrees Fahrenheit until warmed through.

More Easy Casserole Recipes

A spoon lifting a bite of cheesy asparagus casserole from a baking dish.

Asparagus Casserole

This creamy, cheesy asparagus casserole is the best way to use fresh springtime asparagus! You’ll love it as an Easter side dish, but it’s just as good for a Sunday dinner.
4 from 1 vote
Course: Dinner, Side Dish
Cuisine: American
Servings: 6 – 8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Equipment

  • 1 Large pot
  • 1 9×13 baking dish
  • 1 large skillet

Ingredients  

  • 2 pounds fresh asparagus
  • Nonstick cooking spray
  • 4 Tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 onion finely chopped
  • 4 Tablespoons all purpose flour
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon white pepper
  • 1 ½ cups whole milk
  • 8 ounces shredded swiss cheese
  • ¾ cup panko breadcrumbs

Instructions 

  • Bring a large pot of salted water to a boil. Wash the asparagus, trim off the woody end and slice into 2 inch pieces.
    2 pounds fresh asparagus
  • Add the asparagus to the boiling water and blanch for 1 minute. Remove and put into an ice bath to stop the cooking process. Drain and set aside.
  • Preheat an oven to 375 F. Coat a 9 x 13 inch baking dish with nonstick cooking spray.
    Nonstick cooking spray
  • In a large skillet, melt the butter over medium high heat. Once it is hot, add the garlic and onion, then saute for 6 to 8 minutes until translucent.
    4 Tablespoons unsalted butter, 3 cloves garlic, 1 onion
  • Sprinkle the flour, salt, and pepper over the top of the onions and stir together with a spatula. Cook for 1 to 2 minutes.
    4 Tablespoons all purpose flour, 2 teaspoons kosher salt, ½ teaspoon black pepper, ¼ teaspoon white pepper
  • Lower the heat to medium, then slowly pour in the milk while whisking. Continue to cook for 4 to 5 minutes until the sauce has started to thicken.
    1 ½ cups whole milk
  • Remove from the heat, then fold in the cheese and asparagus. Add to the baking dish and use a spatula to spread out the mixture evenly. Sprinkle the breadcrumbs over the top.
    8 ounces shredded swiss cheese, ¾ cup panko breadcrumbs
  • Bake for 25 to 30 minutes until the top is golden brown and the sauce starts to bubble around the edges of the pan. If it starts to brown too quickly, you can cover the top with aluminum foil for the final part of the baking process. Let sit for 5 minutes before serving.

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 21g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 928mg | Potassium: 481mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1790IU | Vitamin C: 10mg | Calcium: 473mg | Iron: 4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , , , , ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.