Cheesy Asparagus Casserole

Here’s a delicious, creamy Cheesy Asparagus Casserole 🥦🧀 — perfect as a side or a vegetarian main.

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Ingredients (serves 4–6)

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces

• 1 cup shredded cheddar cheese (or mix cheddar + mozzarella)

• ½ cup grated Parmesan cheese

• 1 cup cooked rice or cooked pasta (optional for a more filling casserole)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup heavy cream or half-and-half

• 2 tbsp butter

• 2 tbsp all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp nutmeg (optional, for a warm flavor)

• ½ cup breadcrumbs (optional, for topping)

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Instructions

1. Preheat oven

   • Preheat to 375°F (190°C).

2. Blanch the asparagus

   • Boil asparagus in salted water for 2–3 minutes until bright green and slightly tender.

   • Drain and set aside.

3. Make the cheese sauce

   • In a saucepan, melt butter over medium heat.

   • Add onion and garlic; cook 2–3 minutes until softened.

   • Stir in flour and cook 1 minute.

   • Slowly whisk in cream. Cook until slightly thickened (~3–5 minutes).

   • Stir in ¾ of the shredded cheese, salt, pepper, and nutmeg. Remove from heat.

4. Assemble the casserole

   • In a greased baking dish, combine asparagus, cooked rice/pasta (if using), and cheese sauce.

   • Sprinkle the remaining cheese and breadcrumbs on top.

5. Bake

   • Bake 20–25 minutes until bubbly and golden on top.

6. Serve

   • Let cool for a few minutes, then serve warm.

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Tips

• For extra flavor, add cooked bacon bits or sautéed mushrooms.

• Use a mix of cheeses like Gruyère or Fontina for a richer taste.

• If you want it lighter, swap cream for milk and reduce the butter slightly.

I can also make a super quick stovetop version that skips baking but tastes just as cheesy if you want. Do you want me to do that?