Cheesy Asparagus Casserole

Here’s a Cheesy Asparagus Casserole — creamy, comforting, and perfect for a side dish or vegetarian main 🥦🧀

🥦 Cheesy Asparagus Casserole

Ingredients

• 1½ lbs asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• ½ cup sour cream
• 1 tsp Dijon mustard (optional)
• 1½ cups shredded cheese (cheddar, Gruyère, or a blend)
• ½ cup grated Parmesan
• Salt & pepper to taste
• ½ cup breadcrumbs (optional, for topping)
• 1 tbsp melted butter (for topping)

Instructions

1. Preheat oven to 375°F (190°C).
2. Blanch asparagus
   • Boil asparagus 2–3 minutes until bright green and slightly tender.
   • Drain and set aside.
3. Sauté aromatics
   • Melt butter in a skillet over medium heat.
   • Cook onion until soft, add garlic, cook 30 seconds.
4. Make cheese sauce
   • Stir in cream, sour cream, and mustard.
   • Add 1 cup shredded cheese and half Parmesan. Stir until melted and smooth.
   • Season with salt and pepper.
5. Combine and transfer
   • Mix asparagus into the sauce.
   • Pour into a greased 9×9-inch baking dish.
6. Add topping
   • Mix breadcrumbs with melted butter and sprinkle over casserole.
   • Top with remaining cheese and Parmesan.
7. Bake
   • Bake 20–25 minutes until bubbly and golden on top.
8. Serve
   • Let rest 5 minutes before serving.

Tips

• For extra flavor, add bacon bits or sautéed mushrooms.
• Can use frozen asparagus; thaw and drain before using.
• Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

If you want, I can give a keto-friendly version, low-carb version, or crunchy topping variation.