Cheesy Asparagus Casserole

This creamy, cheesy asparagus casserole is the best way to use fresh springtime asparagus!

Fresh asparagus Unsalted butter Minced garlic Onion All-purpose flour Kosher salt Black pepper White pepper Whole milk Shredded Swiss cheese Panko bread crumbs Nonstick cooking spray


Wash the asparagus, snap off the tough ends, and cut them into 2-inch pieces.


Preheat an oven to 375ºF and coat a 9 x 13 inch baking dish with nonstick cooking spray.


Add the asparagus to the boiling water and blanch for 1 minute. Transfer to an ice bath to stop the cooking process, then drain.


In a large skillet over medium-high heat, melt the butter. Add the garlic and onion and cook for 6 to 8 minutes.


Sprinkle the flour, salt, and pepper over the onions, then stir and cook for 1 to 2 minutes.


Lower the heat to medium, then slowly pour in the milk while whisking. Continue to cook for 4 to 5 minutes, or until the sauce has started to thicken.


Remove the skillet from the heat, then fold in the cheese and asparagus. Transfer to the prepared dish and sprinkle the panko over the top.


Bake the asparagus casserole for 25 to 30 minutes. Cool for 5 minutes before serving.


You’ll love it as an Easter side dish, but it’s just as good for a Sunday dinner.

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)