Here’s a classic Asparagus Casserole recipe—creamy, cheesy, and perfect as a side dish for spring or holiday meals.
Ingredients (Serves 6–8)
- 1 lb (≈450 g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder (optional)
- Salt and pepper, to taste
- 1 cup crushed crackers or breadcrumbs (for topping)
- 2 tbsp butter, melted
Instructions
- Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish. - Prepare Asparagus:
- Blanch asparagus in boiling water for 2–3 minutes until bright green and slightly tender.
- Drain and set aside.
- Make the Casserole Mixture:
- In a large bowl, combine cream of mushroom soup, sour cream, cheddar cheese, Parmesan, onion, garlic powder, salt, and pepper.
- Stir in the blanched asparagus.
- Assemble:
- Pour mixture into the prepared baking dish.
- In a small bowl, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the top.
- Bake:
Bake for 25–30 minutes until bubbly and golden on top. - Serve:
Let cool for a few minutes before serving.
💡 Tips:
- For extra flavor, add a pinch of nutmeg or a few slices of cooked bacon.
- Make ahead: Assemble casserole and refrigerate; bake just before serving.
- You can swap the cheddar for Gruyère or mozzarella for a different cheesy flavor.
I can also give a lighter, healthier version using Greek yogurt instead of sour cream and whole-grain breadcrumbs if you want. Do you want that version?
