🧀 Cheesy Asparagus Casserole
🛒 Ingredients (Serves 6)
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2 lbs fresh asparagus, trimmed
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup milk (whole or 2%)
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½ cup heavy cream (optional, for extra richness)
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1 ½ cups shredded sharp cheddar cheese
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½ cup grated Parmesan cheese
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½ teaspoon garlic powder
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup crushed buttery crackers (like Ritz) or breadcrumbs
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1 tablespoon melted butter (for topping)
🔥 Instructions
1️⃣ Prep the Asparagus
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
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Blanch asparagus in boiling water for 2–3 minutes until just tender.
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Drain and transfer to ice water to stop cooking. Drain again and pat dry.
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Arrange in baking dish.
2️⃣ Make the Cheese Sauce
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In a saucepan, melt 2 tablespoons butter over medium heat.
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Whisk in flour and cook 1 minute.
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Slowly whisk in milk (and cream if using).
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Simmer until thickened (about 3–4 minutes).
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Stir in cheddar, half the Parmesan, garlic powder, salt, and pepper.
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Mix until smooth.
3️⃣ Assemble
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Pour cheese sauce evenly over asparagus.
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Mix crushed crackers with melted butter and remaining Parmesan.
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Sprinkle over the top.
4️⃣ Bake
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Bake 20–25 minutes until bubbly and golden brown.
🌿 Optional Add-Ins
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Cooked bacon bits
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Sautéed mushrooms
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Caramelized onions
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A pinch of red pepper flakes for heat
💡 Make-Ahead Tip
Assemble the casserole (without topping), refrigerate up to 24 hours, then add topping just before baking.
If you’d like, I can also share:
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A lighter/low-calorie version
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A keto version
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Or one made with cream of mushroom soup 😊