Let Me Tell You About This Cheesy Asparagus Casserole
So, Cheesy Asparagus Casserole. I have to admit, the first time I made this, I was a little skeptical—because asparagus honestly used to freak me out as a kid (something about those little tips, you know?). But then one rainy Sunday, I had a sad-looking bundle of asparagus in the fridge and some leftover cheese, so I figured, why not? Now it’s become one of those weirdly comforting dishes I make when I want to feel a bit fancy but not too fancy. And, honestly, if you’re after something that makes your house smell like you know what you’re doing in the kitchen, this is it.
Quick side note: once, my cousin tried to microwave the whole thing and it turned into an asparagus cheese swamp. We still laugh about that.
Why You’ll Love This (Or at Least I Do Anyway)
I make this casserole when I need to sneak more veggies onto the dinner table without getting eye rolls from my crew. My family kind of goes nuts for it, especially if I let the cheese get all bubbly and golden (sometimes the edges get a tad too crispy, but hey, who doesn’t love the crunchy bits?). I think part of the magic is that you can toss everything in the dish and just let it do its thing—no need to hover or worry. Plus, if you’ve ever spent ages prepping complicated dishes, this one feels like a breeze.
Gather Up These Ingredients (Swaps Welcome)
- 1 large bunch of asparagus (about 450g)—sometimes I use frozen when I’m out of fresh, just thaw and pat them dry first
- 1 can cream of mushroom soup (I know, but trust me—my grandma swore by Campbell’s, but the store brand works just fine)
- 1/2 cup sour cream (Greek yogurt in a pinch, or even mayo if you’re brave)
- 1 cup shredded cheddar cheese (I mix cheddar and mozzarella if I’m feeling wild)
- 1/2 cup grated parmesan (or, let’s be honest, any hard cheese you’ve got lingering in the fridge)
- 1/2 cup crispy fried onions (the kind in a canister, but honestly fresh sautéed onions are great too)
- 1/4 cup milk (skim, whole, almond—whatever’s lurking in the back of your fridge)
- 1/2 tsp garlic powder (sometimes I just use a clove of fresh garlic, smashed up)
- Salt and pepper to taste
How I Actually Make This (With Occasional Chaos)
- First off, preheat your oven to 180°C (350°F). I nearly always forget this step and end up waiting around, so maybe do it before you start anything else.
- Rinse and trim your asparagus—chop off the woody ends (I just snap ‘em, feels more satisfying). Cut into bite-sized pieces if you like. Sometimes I just leave them whole if I’m feeling lazy.
- In a big bowl, mix together the mushroom soup, sour cream, milk, garlic powder, and most of the cheeses (save a handful for the top). Add some salt and pepper. This is usually where I sneak a tiny taste—just to check if it needs more cheese. (Spoiler: it always could.)
- Toss in the asparagus and give it all a good stir. Don’t worry if it looks a little gloopy here—it always sorts itself out in the oven.
- Pour the mixture into a greased baking dish (I use my battered old Pyrex). Sprinkle the rest of the cheese and the crispy onions all over the top.
- Bake for 30-35 minutes, or until bubbly and golden brown. If the top isn’t browning, crank up the heat for the last 5 minutes—but keep an eye on it! (Burnt cheese smells worse than you’d think.)
- Let it sit for at least 10 minutes before serving. It’ll firm up as it cools—though I never manage to wait that long.
Real-Life Notes From My Kitchen
- I once used a whole can of fried onions on top. It was a bit much, even for me. Stick with half a cup, trust me.
- Actually, I find it works better if you use slightly thicker asparagus—skinny ones tend to get mushy.
- If your sauce looks too thick, just splash in more milk. Too thin? Add a spoon of cream cheese!
Variations I’ve Tried (Some More Than Once)
Sometimes I’ll chuck in a handful of cooked bacon or leftover rotisserie chicken. It’s great with a bit of Dijon mustard mixed into the sauce (I saw that on Serious Eats and now I’m a convert). Tried it once with broccoli instead of asparagus—not my favorite, but maybe I just overcooked it. Oh, and a friend once suggested adding crushed Ritz crackers on top instead of onions; it was good, but I missed the oniony crunch.
What If I Don’t Have the Right Equipment?
I always use my ancient glass casserole dish, but honestly, I’ve made this in a big oven-proof skillet when I was out of clean dishes. If you’ve only got a cake tin, line it with parchment and go for it (just don’t tell any fancy chefs).
How to Store (If There’s Any Left)
This keeps in the fridge for up to 3 days in a covered container—though honestly, in my house it never lasts more than a day! If you want to reheat, just zap it in the microwave for a minute or two, or warm it in the oven if you like it a bit crispier.
Serving Ideas, or What I Usually Do
We usually have this as a side with roast chicken or pork chops, but sometimes I’ll just eat it with a chunk of crusty bread and call it dinner. My mum swears by serving it with a squeeze of lemon, which is surprisingly good. I’ve even had it cold, right out of the fridge, and it’s honestly not half bad.
Pro Tips (That I Learned the Hard Way)
- I once tried rushing the baking time—big mistake. The asparagus was still a bit too crunchy, and the cheese didn’t melt properly.
- If you use the pre-shredded bagged cheese, it sometimes doesn’t melt as nicely. Grating your own is a pain, but sometimes worth it.
- Actually, I think this tastes even better the next day (if you can keep people away from it).
Some FAQs People Actually Ask Me
- Can I make this ahead of time? Yep! Just assemble it, cover, and stash in the fridge for up to a day. Bake when you’re ready. Oh, and if it gets watery, just give it a quick stir before baking.
- Can I freeze it? I’ve done it, but the texture goes a bit funny—sort of mushy. So I don’t really recommend it unless you’re desperate.
- Do I have to use cream of mushroom soup? Nope! Try cream of chicken, or even make your own quick white sauce if you’re feeling chef-y. Here’s a homemade version I like.
- What’s the best cheese for this? I usually stick with cheddar, but honestly, whatever you’ve got hanging around. Smoked gouda was a winner once, but don’t use feta—it was a bit too tangy for me.
- Do I have to blanch the asparagus? I never do, but if your stalks are super thick, you might want to boil ‘em for a minute or two first. Or just roast them a bit longer—your call.
Alright, I think that’s everything. Oh, except—if you try this and come up with a wild combo, let me know! Always up for a new casserole adventure. And if you want more easy dinner ideas, check out Simply Recipes—they’ve saved my bacon more than once.
Ingredients
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Blanch the asparagus in boiling water for 2-3 minutes until just tender. Drain and set aside.
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3In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 3-4 minutes.
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4Remove the saucepan from heat and stir in cheddar cheese, Parmesan, garlic powder, salt, and pepper until smooth.
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5Arrange the blanched asparagus in the prepared baking dish. Pour the cheese sauce evenly over the asparagus.
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6Sprinkle panko breadcrumbs over the top. Bake for 25-30 minutes, or until golden and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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