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A freshly baked cheesy asparagus casserole in a glass dish topped with melted golden brown cheese.

Creamy Cheesy Asparagus Casserole

This comforting Cheesy Asparagus Casserole features tender-crisp asparagus baked in a rich, creamy cheese sauce and topped with a golden, buttery breadcrumb crust. It's the perfect side dish or a light vegetarian main.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish, Vegetarian
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus
  • 2 lbs fresh asparagus trimmed and cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
For the Creamy Cheese Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%, warmed slightly
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt or to taste
  • 1/8 tsp black pepper freshly ground
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyere cheese (or additional cheddar)
For the Topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9x13 inch baking dish
  • Large Skillet or Saucepan
  • Whisk
  • Small Bowl
  • Baking sheet

Method
 

Prepare the Asparagus
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, toss the trimmed and cut asparagus pieces with olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
  3. Spread the seasoned asparagus in a single layer on a baking sheet. Roast for 8-10 minutes, or until tender-crisp. Remove from oven and set aside. (Alternatively, you can steam or blanch the asparagus until tender-crisp).
Make the Creamy Cheese Sauce
  1. In a large skillet or saucepan over medium heat, melt 4 tbsp unsalted butter.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not brown.
  3. Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Continue to cook, whisking frequently, until the sauce thickens, about 3-5 minutes.
  4. Remove from heat. Stir in garlic powder, onion powder, 1/4 tsp salt, and 1/8 tsp black pepper.
  5. Add the shredded sharp cheddar cheese and Gruyere cheese, stirring until completely melted and smooth. Taste and adjust seasonings as needed.
Assemble and Bake the Casserole
  1. Add the roasted (or pre-cooked) asparagus to the cheese sauce and gently stir to combine.
  2. Pour the asparagus and cheese mixture into the prepared 9x13 inch baking dish, spreading evenly.
  3. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
  4. Bake for 15-20 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
  5. Remove from oven and let stand for 5 minutes before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Variations: Add cooked, shredded chicken or ham for a more substantial meal. A pinch of nutmeg can also be added to the cheese sauce for extra flavor depth. Feel free to experiment with different cheese blends like Monterey Jack, Fontina, or Colby.