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A wooden spoon lifts a gooey serving of cheesy asparagus casserole from a white baking dish.

Cheesy Asparagus Casserole

A comforting and flavorful Cheesy Asparagus Casserole, featuring tender asparagus spears bathed in a rich, creamy cheese sauce and topped with a golden, crispy breadcrumb crust. Perfect as a vibrant side or a light main dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus
  • 2 lbs asparagus fresh, trimmed and cut into 1-inch pieces
For the Creamy Cheese Sauce
  • 4 tbsp butter unsalted
  • 1/4 cup all-purpose flour
  • 2 cups milk whole
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 cup cheddar cheese shredded, sharp
  • 1/2 cup Gruyere cheese shredded (or extra cheddar)
  • 1/4 cup Parmesan cheese grated
For the Topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp butter unsalted, melted
  • 1/4 cup Parmesan cheese grated

Equipment

  • Large Pot
  • Large skillet or saucepan
  • 9x13 inch baking dish
  • Whisk
  • Cutting Board
  • Knife
  • Small Bowl

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the trimmed and cut asparagus pieces and blanch for 2-3 minutes, until tender-crisp. Drain immediately and plunge into an ice bath to stop cooking. Drain thoroughly and set aside.
Make the Cheese Sauce
  1. In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  2. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  3. Remove the skillet from the heat. Stir in the garlic powder, onion powder, salt, and black pepper.
  4. Add the shredded cheddar, Gruyere, and 1/4 cup of Parmesan cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth.
Assemble and Bake
  1. Gently fold the blanched asparagus into the creamy cheese sauce. Pour the mixture into the prepared baking dish, spreading it evenly.
  2. In a small bowl, combine the panko breadcrumbs, melted butter, and 1/4 cup grated Parmesan cheese for the topping. Sprinkle this mixture evenly over the asparagus casserole.
  3. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
  4. Let the casserole rest for 5-10 minutes before serving.

Notes

To make this a heartier main course, you can add 1-2 cups of cooked, diced chicken or ham to the casserole mixture before baking. For a richer flavor, use chicken broth instead of milk for part of the liquid. The casserole can be assembled ahead of time and refrigerated; add about 10-15 minutes to the baking time if baking from cold.