Asparagus Casserole (original) (raw)
This post may contain affiliate links.
Asparagus Casserole is a bridge between seasons. With a rich and creamy sauce, crisp topping, and tender fresh asparagus, it’s a marriage between cold-weather comfort and the happiest harbingers of spring.
A casserole for asparagus lovers!
Fellow asparagus lovers, in addition to Air Fryer Asparagus, creamy Asparagus Soup, and Easy Asparagus Tart, today’s casserole belongs on your springtime to-do list.
- A seasonal riff on my popular Healthy Green Bean Casserole, this healthy asparagus casserole is the perfect way to say farewell to winter and hello to the warmer months ahead.
- I originally envisioned this cheesy asparagus casserole recipe as an Easter side dish or Mother’s Day brunch addition. That said, it’s so easy to make you don’t need to wait for a special occasion to put it on the menu.
Unlike green bean casserole, this casserole that doesn’t require blanching before adding the vegetables to the sauce, so it comes together lickety-split!
5 Star Review
“Since I made this, my whole family now loves asparagus. My kids even wanted seconds!”
— Lindsey —
My Tips and Tricks for a Perfect Casserole
- Swap the Yogurt With Caution. I have not experimented with a substitution for Greek yogurt, so you would be rolling the dice if you decide to try it. If you’re looking for a place to start, you could try sour cream or your favorite non-dairy yogurt.
- Alternate Toppings. While I really enjoy the crunchy topping, if you prefer to leave it off due to dietary restrictions or personal preference, feel free. You can simply top it with Parmesan cheese or enjoy the casserole naked too. If you’re looking for an alternative to breadcrumbs, Ritz crackers may be a good option too.
- Avoid Mushy Asparagus. Keep in mind thin asparagus stalks may cook more quickly than thick asparagus ones. For best results, choose stalks close to the same thickness and adjust the cooking time accordingly to ensure your asparagus cooks perfectly.
How to Make Asparagus Casserole
Make the Topping. Stir the Parmesan topping together.
Cook the Veggies. Sauté the asparagus, onion, and mushrooms.
Start the Sauce. Stir in the flour, until it disappears. Pour in the milk to make the sauce.
Make It Creamy. Once the sauce has thickened, remove it from the heat. Add the yogurt, lemon juice, and fresh basil.
Transfer. Add the asparagus mixture to a baking dish.
Finish. Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then ENJOY!
Recipe Variations
- Skip the Mushrooms. Not a fan of mushrooms? You can simply omit them.
- Make Gluten-Free Asparagus Casserole. To make this asparagus casserole gluten free, swap in a GF 1:1 flour blend and use gluten-free breadcrumbs.
- Add Chicken. Another idea to make this a one-dish dinner is to add chicken, like this Cheesy Chicken Asparagus Casserole.
- Try Another Topping. Crunchy panko breadcrumbs are my go-to for casserole toppings, but they are certainly not the only option! Try chopped nuts, fried onions for green bean casserole vibes, or crumbled bacon.
What to Serve with Asparagus Casserole
- Beef or Pork. For a hearty meat pairing, try this Baked Pork Tenderloin or Air Fryer Steak.
- Poultry. Baked Bone In Chicken Breast, Grilled Chicken Thighs, or this Spatchcock Turkey are all proven winners.
- Crowd-Pleasing Sides. Make your holiday plate complete by nestling a scoop of Instant Pot Mashed Potatoes, Roasted Carrots, or Crockpot Wild Rice Stuffing beside this asparagus delight.
This creamy asparagus casserole recipe is made from scratch with mushrooms, cheese, and a crispy breadcrumb topping. So easy too!
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
- ½ cup whole wheat panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- Zest of 1 small lemon plus 1 tablespoon juice, divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra-virgin olive oil
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 medium onion very thinly sliced
- 8 ounces baby bella (cremini) mushrooms, sliced (do not use plain white mushrooms, as they do not have much flavor)
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ⅛ teaspoon ground nutmeg
- 7 ounces 2% Greek yogurt
- ¼ cup chopped fresh basil plus additional for garnish
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.
Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.
Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.
Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.
Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.
Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.
Spoon the mixture into the prepared baking dish and spread into an even layer.
Sprinkle the breadcrumb mixture over the top.
Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.
TO MAKE AHEAD: The casserole can be assembled without the topping through Step 9 up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate. When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Bake at 350 degrees F until heated through. Sprinkle with breadcrumb topping and bake as directed.
TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 10)Calories: 140kcalCarbohydrates: 13gProtein: 8gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgPotassium: 384mgFiber: 2gSugar: 6gVitamin A: 905IUVitamin C: 6mgCalcium: 146mgIron: 2mg
Casseroles for All Seasons
Popular Side Dishes
You May Also Like
Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!