Ah, asparagus casserole—a creamy, cheesy dish that’s perfect for spring or a comforting side. Here’s a classic recipe you can follow:
Ingredients (serves 4–6)
- 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 homemade cream sauce)
- 1/2 cup mayonnaise or sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped onion (optional)
- 1 cup breadcrumbs or crushed crackers for topping
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven:
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the asparagus:
- Boil or steam asparagus for 2–3 minutes until just tender. Drain and set aside.
- Prepare the creamy mixture:
- In a bowl, mix cream of mushroom soup, mayonnaise (or sour cream), shredded cheddar cheese, onion (if using), salt, and pepper.
- Combine and assemble:
- Add asparagus to the creamy mixture and stir gently to coat.
- Pour into the prepared baking dish.
- Add topping:
- Mix breadcrumbs with melted butter. Sprinkle over the top.
- Optionally, sprinkle remaining Parmesan cheese for extra flavor.
- Bake:
- 25–30 minutes until bubbly and golden brown on top.
- Serve:
- Let it cool slightly before serving. Works great as a side for ham, chicken, or roasted meats.
If you want, I can give a lighter, fresher version that uses less cream and cheese but keeps the casserole rich and flavorful—it’s perfect for spring!
Do you want that lighter version?
