Ah yes, asparagus casserole—a classic springy, creamy, veggie-packed comfort dish 🥦✨. Here’s a solid, flavorful version you can make without fuss.
Creamy Asparagus Casserole
Serves: 4–6
Ingredients
- 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup shredded cheddar cheese (or your favorite melting cheese)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- ½ cup mayonnaise or Greek yogurt (for extra creaminess)
- ½ cup chopped onion (optional)
- 1 tsp garlic powder
- Salt & black pepper, to taste
- ½ cup breadcrumbs or crushed crackers (for topping)
- 2 tbsp butter, melted (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Blanch asparagus: Boil for 2–3 minutes until bright green and slightly tender. Drain and set aside.
- Mix filling: In a bowl, combine soup, mayonnaise/yogurt, onion, garlic powder, salt, pepper, and ¾ of the cheese.
- Combine: Fold in asparagus pieces until coated.
- Transfer to baking dish: Pour into a greased 8×8 or 9×9 pan.
- Top it: Sprinkle remaining cheese, then breadcrumbs/crackers mixed with melted butter.
- Bake: 25–30 minutes until bubbly and golden on top.
Tips & Twists
- Add sliced mushrooms or chopped ham for extra flavor.
- Swap cheddar for Gruyère or mozzarella for a creamier texture.
- Make it ahead: Assemble and refrigerate, then bake before serving.
If you want, I can give you a low-carb, keto-friendly asparagus casserole version that’s still creamy and cheesy without the breadcrumbs.
Do you want me to do that?