Asparagus casserole is an easy and super tasty dish!
It’s a savory blend of asparagus, creamy mushroom soup, and cheese, topped with crispy fried onions and baked until bubbly.
Simple, delicious, and perfect in every way!
Easy Asparagus Casserole Recipe
- Asparagus casserole is a delicious side for Easter or Mother’s Day brunch but easy enough to make for everyday dinners!
- Easy to assemble ahead and cook when ready or bake ahead and reheat when ready – the flavors will just get better!
- This asparagus casserole recipe needs only 5 minutes of prep time and goes with any ham, turkey, chicken, or fish entrée!
Ingredients & Variations
Asparagus – Frozen asparagus is pre-cut to bite-sized pieces so prep is quick and easy! If using fresh asparagus, trim the woody stems from the bottoms and cut spears into 2”-3” inch pieces before using.
Sauce – A can of cream of mushroom soup makes this dish extra creamy and savory. Make a homemade mushroom sauce with basic ingredients, if you like.
Cheese – Cheddar and asparagus are a perfect pair! But you can try shredded Monterey Jack, Colby, or Swiss cheese in this recipe.
Crispy Fried Onions – Keep a can of crispy onions on hand to add crispy flavor to salads, soups, and burgers! Bacon bits are a great substitute if fried onions aren’t available.
Variations – Stretch the recipe by adding leftover cooked rice or meat like sausage or diced ham. A small bag of mixed veggies, water chestnuts, or sliced mushrooms will make a new dish every time!
How to Make an Asparagus Casserole
Simple, delicious, and perfect in every way!
- Cook asparagus in water until tender crisp.
- In a bowl, combine asparagus, soup, ½ of the cheese, milk, soy sauce, and 1 cup of crispy onions.
- Spread mixture in a casserole dish and bake (per recipe below).
- Top with remaining cheese and crispy fried onions and bake until golden.
Tips for a Creamy Casserole
Asparagus pieces can be simmered in vegetable or chicken broth in Step 2 for a richer flavor.
Milk can be switched out for any non-dairy product, with oat milk being the closest to getting a creamy consistency.
Once the casserole is baked, let it set for about 5 minutes before serving.
Leftovers
Keep leftover asparagus casserole covered in the refrigerator and reheat on the stovetop or in the microwave with a little milk stirred in to loosen the cheesy sauce. Enjoy leftover asparagus casserole as a hearty breakfast with a fried egg on top and some bacon crumbles!
More Vegetable Casseroles!
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Asparagus Casserole Recipe
Equipment
Ingredients
- 4 cups frozen cut asparagus 2 x 8 ounce packages
- 1 (10.5 ounce can) condensed cream of mushroom soup
- 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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