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This asparagus casserole is cheesy and delicious! Tender asparagus is covered in a creamy Alfredo-style sauce, and finished off with crispy breadcrumbs. This under 30-minute recipe makes it easy to have a tasty side dish on the dinner table in no time.
What Makes This Recipe So Good
- It makes eating vegetables so easy. I’ll admit, I’m not a huge fan of asparagus on its own. But this casserole has me obsessed with eating asparagus! The cheesy sauce and toasty Panko breadcrumbs make this my favorite veggie-packed side dish.
- It’s perfect for a potluck! The entire dish comes together in just a few easy steps. You’ll definitely want to make this for Easter. I mean, no one can turn down a warm and bubbly cheese sauce!
- It yields perfectly cooked asparagus every time. In this recipe, the oven takes all the guesswork out of cooking asparagus. Simply set a timer for 10-15 minutes, then return to a beautifully tender asparagus casserole!
Key Ingredients
Asparagus – The reason our cook time ranges from 10 to 15 minutes is because it will depend on the thickness of your asparagus. Both thin and thick asparagus will taste delicious. Though thin asparagus will cook a lot faster and will likely be done cooking in 10 minutes. However, thicker asparagus will take the full 15 minutes to become tender.
Italian Seasoning – I love Italian seasoning for how easy it is to use. It combines all of the best dried herbs into one magical seasoning. Just a teaspoon of Italian seasoning in this asparagus casserole is the perfect compliment to the Alfredo-style cheese sauce.
Milk – Whole milk will make your asparagus casserole extremely rich and delicious. However, you can use either 1% or 2% milk instead.
Panko Breadcrumbs – Totally optional, but totally delicious! Panko breadcrumbs are buttery and crunchy. They make the perfect final layer to this asparagus casserole. You can definitely opt out of using the Panko breadcrumbs, and you can even use regular breadcrumbs if you’d like.
Chef’s Tips
- Be careful not to overcook the butter and all-purpose flour in your saucepan (I speak from experience, here). Just one minute over medium heat is all you’ll need to mix the flour in with the melted butter. After one minute, go straight into adding your milk.
- You’ll want to trim the ends of your asparagus before using them in this asparagus casserole recipe. In order to do that, locate the bottom-half of the asparagus and either cut or snap off the last 2-3 inches. The reason for this is because the base of the asparagus is often very fibrous and tough to chew.
- If at the end of your cooking time, the breadcrumbs aren’t as toasty as you’d like them – turn your oven to broil for a couple of minutes. Keep a very close eye on your asparagus casserole, as it can burn quickly at this point! After about 2 minutes, your breadcrumbs should be golden brown and delicious.
More Casserole Recipes You’ll Love
- Cheesy Ham and Potato Casserole
- Eggs Benedict Casserole
- The BEST Tater Tot Breakfast Casserole
- Mom’s Best Tuna Noodle Casserole
- Sweet Potato Casserole
Asparagus Casserole
Equipment
- 9×13 casserole dish
- Small saucepan
Ingredients
- 1 ½ pounds fresh asparagus trimmed, see Notes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup milk
- ½ cup shredded mozzarella cheese see Notes
- ½ cup shredded parmesan cheese see Notes
- ½ cup Panko breadcrumbs optional
Instructions
- Preheat oven to 425° Fahrenheit. Lightly grease 9×13-inch casserole dish with butter.
- Add trimmed asparagus to casserole dish. Sprinkle with Italian seasoning, salt, and black pepper. Toss asparagus to coat in seasoning.
- Melt butter in a saucepan over medium heat. Add in all-purpose flour and cook for 1 minute.
- Add in milk. Reduce heat to medium-low and simmer for 3-5 minutes or until sauce starts to thicken.
- Remove from heat. Stir in the mozzarella cheese and parmesan cheese.
- Pour cheese sauce over asparagus, then sprinkle with Panko breadcrumbs. Bake for 10-15 minutes, or until sauce is bubbly and asparagus is tender.
- Asparagus: Trim the bottom 2-3 inches of your asparagus before using in this recipe.
- Shredded Mozzarella Cheese: You can substitute the mozzarella cheese in this recipe for a white cheddar cheese.
- Shredded Parmesan Cheese: You can substitute the parmesan cheese for Pecorino Romano cheese or more mozzarella cheese.
- Make it Gluten Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs. Shred your own cheese to
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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To be honest i was skeptical that it would actually taste.good, but i tried it and also added my own little twist of chunks of broccoli ( because i hate broccoli but needed to get my daily intake done ) and while mine wasn’t as pretty as this one it was DELICIOUS!!! I really enjoyed it 😍