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Overhead view of cheesy asparagus casserole in a white oval baking dish with golden crumb topping

Cheesy Asparagus Casserole

40aprons.com/asparagus-casserole/
This is seriously one of the best recipes for asparagus casserole! Fresh asparagus is smothered in a rich, garlicky cream sauce, topped with melty sharp cheddar and a golden, buttery Ritz cracker crust and baked golden brown. Great for a regular side dish or holiday gatherings!
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Recipe Makes (Approximate): 8

Equipment

  • 9x13 baking dish
  • medium saucepan
  • whisk
  • Large pot
  • colander
  • small mixing bowl
  • Box grater or hand grater
  • rubber or silicone spatula

Ingredients

For the Asparagus

  • 2 pounds fresh asparagus (ends trimmed, cut into 1- to 2-inch pieces)

For the Cream Cheese Sauce (Method 1)

  • 4 ounces cream cheese (softened)
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ cups shredded sharp cheddar cheese (divided)

For the Roux-Based Sauce (Method 2)

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ cups shredded sharp cheddar cheese (divided)

For the Cracker Topping

  • 1 sleeve buttery crackers (about 35 crackers, crushed)
  • 3 tablespoons unsalted butter (melted)

Instructions

Preheat and Prep

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. Set aside.
  • Trim woody ends from 2 pounds fresh asparagus. Cut into 1-to-2-inch pieces. For thick spears, blanch in a large pot of boiling salted water for 2–3 minutes. Drain and spread onto a clean kitchen towel. Pat completely dry.

Method 1: Cream Cheese Sauce

  • In a medium saucepan over medium heat, combine 4 ounces softened cream cheese and 1 cup heavy cream. Stir continuously until cream cheese is fully melted and mixture is completely smooth, about 3–4 minutes.
  • Stir in 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Add 1 cup shredded sharp cheddar cheese and stir until fully melted and incorporated.
  • Remove from heat. Reserve remaining ½ cup shredded cheddar for topping.

Method 2: Roux-Based Sauce

  • In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour. Cook, whisking constantly, for 1–2 minutes until mixture turns lightly golden.
  • Slowly pour in 1 cup heavy cream while whisking constantly. Continue to whisk until sauce thickens, about 3–4 minutes. Stir in 1 cup shredded sharp cheddar cheese until fully melted. Season with 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
  • Remove from heat. Reserve remaining ½ cup shredded cheddar for topping.

Assemble and Bake Whole Casserole

  • Spread dried asparagus pieces in an even layer in prepared baking dish.
  • Pour cream sauce evenly over asparagus. Gently press pieces so they're coated and partially submerged. Sprinkle reserved ½ cup shredded cheddar over top.
  • Transfer to preheated oven. Bake uncovered 15 minutes.
  • While casserole bakes, combine 1 sleeve (about 35) crushed buttery crackers with 3 tablespoons melted unsalted butter in a small bowl. Stir until crumbs are evenly coated.
  • Remove casserole from oven. Scatter buttered cracker mixture evenly over top.
  • Return to oven. Bake 15–20 minutes more, until sauce is bubbling at edges and cracker topping is golden brown. For a deeper golden crust, broil on High (around 500–550°F) for 1–2 minutes; watch closely to avoid burning.
  • Remove from oven. Let rest uncovered 5–10 minutes before serving. Sauce will thicken as casserole cools slightly.

Recipe Notes

Make it Gluten-Free. Use gluten-free crackers or gluten-free panko for the topping, and swap the all-purpose flour in the roux for a 1:1 gluten-free flour blend. 
Make it Keto: Use the cream cheese sauce method (Method 1) and skip the flour entirely. For the topping, substitute crushed pork rinds mixed with 3 tablespoons melted unsalted butter in place of the buttery crackers.
Make it Vegetarian: Use rennet-free or vegetarian-labeled sharp cheddar and cream cheese — look for packaging that specifies "made with vegetable rennet." Most natural grocery stores carry these.
Make it Ahead: Assemble the casserole without the cracker topping up to 24 hours in advance. Cover and refrigerate. When ready to bake, allow an additional 5–10 minutes of bake time to account for the cold dish. Add cracker topping partway through baking as directed.
Cracker Topping Tip: Add buttered cracker crumbs partway through baking,not at the start, to keep the topping crispy rather than soggy.
Cheese Tip: Grate cheese from a block rather than using pre-shredded bagged cheese. Pre-shredded cheese is coated in anti-caking agents that prevent smooth melting and can make the sauce grainy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 325°F oven for about 15 minutes, or microwave individual portions until warmed through.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 363calProtein: 9gFat: 27gSaturated Fat: 17gTrans Fat: 0.2gCholesterol: 80mgSodium: 485mgPotassium: 300mgTotal Carbs: 7gFiber: 2gSugar: 4gNet Carbs: 5gVitamin A: 1829IUVitamin C: 7mgCalcium: 213mgIron: 3mg
Recipe By: Sam Guarnieri
https://40aprons.com/asparagus-casserole/