Asparagus Casserole

Ah, Asparagus Casserole—a creamy, comforting veggie dish, often with cheese and a crunchy topping. Here’s a classic version you can make easily:

Ingredients (Serves 4-6)

Vegetables & Base:

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

• 1 small onion, finely chopped

• 1 cup sliced mushrooms (optional)

• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)

• 1/2 cup sour cream or Greek yogurt

Cheese & Seasoning:

• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)

• Salt and pepper to taste

• 1/2 teaspoon garlic powder (optional)

Topping:

• 1 cup crispy fried onions (like French’s) or breadcrumbs

• 2 tablespoons melted butter (if using breadcrumbs)

Instructions

1. Preheat oven:
   Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Prepare asparagus:
   Blanch asparagus in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside.

3. Mix the casserole filling:
   In a large bowl, combine cream of mushroom soup, sour cream, chopped onion, mushrooms, shredded cheese (reserve 1/4 cup for topping), garlic powder, salt, and pepper. Stir in the asparagus pieces.

4. Assemble:
   Pour the mixture into the greased baking dish. Spread evenly. Sprinkle remaining cheese on top. Add crispy fried onions or breadcrumb topping, drizzling melted butter over breadcrumbs if using.

5. Bake:
   Bake uncovered for 25–30 minutes, until bubbly and golden on top.

6. Serve:
   Let cool slightly before serving. Perfect as a side for chicken, turkey, or a cozy vegetarian meal.

✅ Tips & Variations:

• For a lighter version, use Greek yogurt instead of sour cream and low-fat cheese.

• Add cooked rice or pasta to make it more of a one-dish meal.

• A sprinkle of paprika or nutmeg on top adds a subtle warm flavor.

If you want, I can also give you a quick 15-minute stovetop version that tastes almost as good as the baked casserole—no oven required.