Tender asparagus spears, creamy cheese sauce, and a buttery panko breadcrumb topping make this asparagus casserole a palate-pleaser and it takes only 25 minutes to come together!
Why this recipe works
Asparagus casserole screams comfort food with its creamy sauce made from cream cheese, milk, and mozzarella cheese. The buttery panko topping with parmesan cheese pulls this veggie bake together with a touch of crisp texture. All in all, this casserole is a solid keeper and deserves its spot next to green bean casserole in your holiday spread.
While asparagus casserole isn’t necessarily considered to be super healthy after you toss it with the sauce, you’ll still reap the nutritious benefits from the asparagus. Sometimes you need a little of both worlds to satisfy cravings. This asparagus bake is a fantastic side dish for Easter, Thanksgiving, or Christmas dinner but is simple enough to serve with everyday meals as well.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ASPARAGUS – Asparagus should be rich green colored with closed, compact tips. Thicker spears are better for this recipe. Skinny spears will work just fine as well, but they won’t need to bake as long. Snap off the ends of the asparagus and cut into 2-inch pieces. We’ll start by blanching the asparagus so it will cook quicker and retain its vibrant color and nutrients.
SAUCE – The sauce is made with whole milk, cream cheese, mozzarella cheese, and butter and is thickened with all-purpose flour. You can use 2% milk in place of the whole milk if needed.
TOPPING – Panko bread crumbs mixed with melted butter is as simple as it gets. You can substitute with crushed Ritz crackers if desired, or opt for crispy fried onions.
How to Make Asparagus Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400F.
- Blanche asparagus for 1 minute then place in an ice bath or bowl of cold water for 2 minutes. Strain and dry the asparagus then place them in a lightly sprayed 9×13 glass baking dish and set aside.
- Melt ½ stick of butter in a medium pan. Cook onion and garlic for about 3 minutes over medium heat.
- Whisk in flour and stir consistently for about 2 minutes. Slowly pour in milk, salt, and pepper. Continue to stir until thick, lowering the heat if needed.
- Remove from the heat and add the cheeses. Mix until fully melted.
- Pour the mixture over the asparagus and bake for about 15 minutes (you can check for the desired tenderness with a fork).
- Start your topping about halfway into the bake time. Mix the panko with the melted butter in a small bowl. Quickly remove the casserole from the oven, sprinkle the panko mixture evenly over top, then add a final layer of shredded parmesan cheese. Place it back in the oven for the remainder of the cook time.
Frequently Asked Questions & Expert Tips
Store asparagus casserole, covered, in the refrigerator for up to 3 days. Reheat in a 350F oven until warmed through.
Yes, you can prepare asparagus casserole a day in advance. To do so, prepare the dish all the way through adding the cheese sauce on top of the asparagus in the casserole dish. Once you cover the asparagus with the sauce, allow it to cool, then cover with plastic wrap or an air-tight lid and store in the refrigerator. When ready to bake, remove the casserole from the fridge and allow it to rest at room temperature until the chill is taken off the dish (especially if it is glass). Bake according to recipe instructions.
Serving Suggestions
Serve asparagus casserole with oven Swiss steak, roasted chicken, or air fryer pork tenderloin. This side dish is perfect to serve alongside classic holiday mains such as ham or turkey. Enjoy warm from the oven.
More Casserole Recipes
- Corn Casserole
- Broccoli Casserole
- Zucchini Casserole
- Cauliflower Casserole
- Loaded Mashed Potato Casserole
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Asparagus Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds asparagus 4 bunches cut into 2 inch pieces
- ¼ cup unsalted butter 1/2 stick or 4 Tablespoons
- 1 medium onion finely diced
- 2 cloves garlic minced
- 3 Tablespoons all-purpose flour
- 3 ½ cups whole milk
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 5 ounces cream cheese full fat, cut into cubes
- 1 cup shredded mozzarella cheese packed
Topping
- 2 Tablespoons unsalted butter melted
- ½ cup panko bread crumbs
- ½ cup shredded parmesan cheese
Things You’ll Need
Before You Begin
- Asparagus should be rich green colored with closed, compact tips. Thicker spears are better for this recipe. Skinny spears will work just fine as well, but they won’t need to bake as long. Snap off the ends of the asparagus and cut into 2-inch pieces. We’ll start by blanching the asparagus so it will cook quicker and retain its vibrant color and nutrients.
- The sauce is made with whole milk, cream cheese, mozzarella cheese, and butter and is thickened with all-purpose flour. You can use 2% milk in place of the whole milk if needed.
- You can substitute the panko topping with crushed Ritz crackers if desired, or opt for crispy fried onions.
- STORAGE – Store asparagus casserole, covered, in the refrigerator for up to 3 days. Reheat in a 350F oven until warmed through.
- MAKE AHEAD – To make this casserole a day in advance, prepare the dish all the way through adding the cheese sauce on top of the asparagus in the casserole dish. Once you cover the asparagus with the sauce, allow it to cool, then cover with plastic wrap or an air-tight lid and store in the refrigerator. When ready to bake, remove the casserole from the fridge and allow it to rest at room temperature until the chill is taken off the dish (especially if it is glass). Bake according to recipe instructions.
Instructions
- Preheat oven to 400F.
- Blanche asparagus for 1 minute then place in an ice bath or bowl of cold water for 2 minutes. Strain and dry the asparagus then place them in a lightly sprayed 9×13 glass baking dish and set aside.
- Melt ½ stick of butter in a medium pan. Cook onion and garlic for about 3 minutes over medium heat.
- Whisk in flour and stir consistently for about 2 minutes. Slowly pour in milk, salt, and pepper. Continue to stir until thick, lowering the heat if needed.
- Remove from the heat and add the cheeses. Mix until fully melted.
- Pour the mixture over the asparagus and bake for about 15 minutes (you can check for the desired tenderness with a fork).
- Start your topping about halfway into the bake time. Mix the panko with the melted butter in a small bowl. Quickly remove the casserole from the oven, sprinkle the panko mixture evenly over top, then add a final layer of shredded parmesan cheese. Place it back in the oven for the remainder of the cook time.
Nutrition
Kristen Rittmer
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