This cheesy Asparagus Casserole is fantastic! A creamy Alfredo-style sauce coats tender asparagus, which is then topped with crunchy breadcrumbs.
With this under 30-minute recipe, you can have a delicious side dish on the table in no time.
Why Is This Recipe So Delicious?
- It makes it so simple to consume vegetables. I’ll admit that asparagus isn’t my favorite vegetable on its own. However, this casserole has me hooked on asparagus! This is my favorite veggie-packed side dish because of the cheesy sauce and toasty Panko breadcrumbs.
- It’s ideal for a get-together! In only a few simple steps, the entire dish comes together. This is something you’ll definitely want to prepare for Easter. I mean, who can resist a warm, bubbling cheese sauce?
- It consistently produces wonderfully cooked asparagus. The oven takes the guesswork out of cooking asparagus in this dish. Set a timer for 10-15 minutes and come back to a delightfully tender asparagus casserole!
Asparagus – Because the thickness of your asparagus will determine the cooking time, it will range from 10 to 15 minutes. Asparagus, both thin and thick, will be wonderful.
Though thin asparagus cooks much faster, it will most likely be done in 10 minutes. Thicker asparagus, on the other hand, will take the whole 15 minutes to become soft.
Italian seasoning is one of my favorites because it’s so simple to use. It’s a fantastic seasoning that blends all of the best-dried herbs. In this asparagus casserole, a teaspoon of Italian seasoning complements the Alfredo-style cheese sauce well.
Whole milk gives your asparagus casserole a rich and delightful flavor. You can, however, substitute 1 percent or 2 percent milk.
Panko Breadcrumbs — Totally optional, but quite tasty! Buttery and crispy panko breadcrumbs They’re the ideal finishing touch for this asparagus dish. You can definitely skip the Panko breadcrumbs and use normal breadcrumbs instead.
- In your saucepan, be careful not to overheat the butter and all-purpose flour (I speak from experience, here). To combine the flour and melted butter, simply cook for one minute over medium heat. After one minute, immediately begin adding your milk.
- Before using your asparagus in this asparagus casserole dish, make sure you cut the ends. To do so, find the bottom half of the asparagus and cut or snap off the last 2-3 inches using a knife. Because the base of the asparagus is sometimes fibrous and difficult to chew, this is the case.
- If the breadcrumbs aren’t as toasty as you’d want them at the end of the cooking period, turn your oven on to broil for a few minutes. Keep an eye on your asparagus casserole because it can easily burn at this point! Your breadcrumbs should be golden brown and wonderful after around 2 minutes.
|5 minutes to prepare
20 minutes to cook
25 minutes total
This cheesy asparagus dish is fantastic! A creamy Alfredo-style sauce coats tender asparagus, which is then topped with crunchy breadcrumbs. With this under 30-minute recipe, you can have a delicious side dish on the table in no time.
- 1 ½ pound fresh asparagus trimmed, see Notes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup shredded mozzarella cheese see Notes
- 1 cup milk
- ½ cup shredded parmesan cheese see Notes
- ½ cup Panko breadcrumbs optional
- 9×13 casserole dish
- Small saucepan
Instructions For Asparagus Casserole
- Preheat the oven to 425° Fahrenheit. Butter a 9-by-13-inch casserole dish lightly.
- Trim asparagus and place in casserole dish. Italian seasoning, salt, and black pepper to taste. Season asparagus with salt and pepper.
- In a medium saucepan, melt the butter. Cook for 1 minute after adding the all-purpose flour.
- Pour in the milk. Reduce to medium-low heat and cook for 3-5 minutes, or until sauce thickens.
- Turn off the heat. Combine the mozzarella and parmesan cheeses in a mixing bowl.
- Spread the cheese sauce over the asparagus and top with Panko breadcrumbs. Bake for 10-15 minutes, or until asparagus is tender and sauce is bubbling.
- Before using asparagus in this dish, trim the bottom 2-3 inches of the asparagus.
- Shredded Mozzarella Cheese: You can use white cheddar cheese instead of mozzarella cheese in this recipe.
- Pecorino Romano cheese or additional mozzarella cheese can be used in place of the shredded parmesan cheese.
- Make it Use gluten-free all-purpose flour and gluten-free breadcrumbs to make this recipe gluten-free. To save money, shred your own cheese.
This recipe serves around 6 people. The nutritional data provided are for one serving, which includes breadcrumbs.
The macros may differ slightly based on the ingredient brands utilized.
Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving. Divide the entire weight (excluding the bowl, pot, or plate in which the food is served) by 6. The weight of one serving will be the result.
Serving: 1serving, Calories: 204kcal, Carbohydrates: 13g, Protein: 10g, Fat: 14g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 508mg, Potassium: 316mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1289IU, Vitamin C: 6mg, Calcium: 235mg, Iron: 3mg, Net Carbs: 10g