This asparagus casserole recipe is a quick and easy dish with ready-made ingredients.
Asparagus casserole is made with bite-sized pieces of asparagus and loads of cheddar cheese cooked in a creamy sauce, and topped with crispy fried onions.
Holly’s Recipe Highlights
- Flavor: Creamy, comforting asparagus casserole is a belly-warming dish.
- Difficulty: It’s so easy. Just cook asparagus, whisk the sauce, bake, and top with cheese.
- Budget tip: Mix in leftover rice or pasta to stretch the dish.
- Serving suggestions: Serve alongside chicken, pork chops, or roast turkey.
Creamy Casserole Components
Asparagus: Frozen asparagus takes the prep work out of using fresh since they are already pre-cut. If using fresh, snap the woody stems off and cut each piece into 2-3” pieces and include the tips.
Cheese: Just like broccoli and cheddar, asparagus and cheddar are a perfect combo.
Sauce: A can of cream of mushroom soup is a big timesaver in this recipe, and there’s no need to buy the name brand.
Topping: Crispy fried onions are super versatile for everything from soups to burgers and salad toppings.
Creative Customizations
- Use bacon bits or slivered almonds instead of fried onions for a crispy topping swap. Add some sliced mushrooms or sundried tomatoes.
- You can make fried onions if you can’t find a can of them, and they’re as tasty and savory as the store-bought kind.
- Other soups to try are cream of celery or cream of chicken. Any non-dairy milk can also be used instead of regular milk.
- When it comes to cheese, you can also use shredded Monterey Jack, Swiss cheese, or a Mexican blend for different flavor profiles.
How to Make Asparagus Casserole
- Cook asparagus in water and drain.
- Mix broccoli and sauce ingredients (full recipe below) reserving some cheese and fried onions.
- Pour broccoli mixture into a casserole dish and top with remaining cheese and fried onions.
- Bake until the cheese is golden and bubbly.
Tips and Tricks for Asparagus Casserole
- Asparagus can be cooked in chicken broth instead of water for more depth of flavor.
- Assemble ahead and refrigerate until ready to bake. Just add the extra cheese and fried onions before baking.
- Keep this recipe handy for holidays like Easter or Mother’s Day brunches.
Storage Savvy Secrets
- Store leftover asparagus casserole in a covered container in the refrigerator for up to 3 days.
- Reheat portions in the microwave and top with new crispy fried onions.
Tasty Vegetable Casseroles
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Asparagus Casserole Recipe
Equipment
Ingredients
- 4 cups frozen cut asparagus 2 x 8 ounce packages
- 10.5 ounces condensed cream of mushroom soup 1 can
- 1 cup shredded sharp cheddar cheese divided
- ½ cup milk
- 1 teaspoon soy sauce
- 1½ cups crispy fried onions divided
Instructions
- Preheat the oven to 350°F.
- In a skillet over medium high heat with ⅓ cup water, place the frozen asparagus. Cover and cook for 4 to 5 minutes or just until tender crisp. Drain well.
- In a medium bowl, combine cooked asparagus, mushroom soup, ½ cup cheddar cheese, milk, soy sauce, and 1 cup crispy onions. Transfer to a 2 quart casserole dish.
- Bake for 30 minutes uncovered, gently stir and top with the remaining crispy onions and cheese.
- Bake for an additional 10 minutes or until golden.
Notes
- Using fresh asparagus: Trim 1 pound fresh asparagus and cut into thirds. Simmer asparagus for about 5 to 7 minutes or until tender crisp. (Cooking time can vary based on thickness)
- Do not overcook asparagus.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looks delicious! A Holiday staple!