Go Back
–+ servings

Asparagus Casserole

A creamy, tangy asparagus casserole topped with a crunchy panko layer, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1.5 pounds fresh asparagus, woody ends trimmed (thin to medium spears) Fresh asparagus is preferred, but frozen can be used if drained.
  • 2 cups shredded sharp cheddar (or a mix of cheddar and Gruyère) Reserve ½ cup for topping.
  • 1 cup sour cream or plain Greek yogurt Provides tanginess and creaminess.
  • 0.5 cups mayonnaise or extra Greek yogurt Mayonnaise can be substituted for a lighter option.
  • 1 small onion, finely chopped and lightly sautéed Optional ingredient for extra flavor.
  • 2 tablespoons Dijon mustard Adds a tangy twist.
  • 1 tablespoon lemon juice Enhances flavor.
  • 2 tablespoons all-purpose flour Thickens the sauce.
  • 1 tablespoon butter Used for sautéing onion.
  • 0.75 cups panko breadcrumbs Can be substituted with gluten-free options.
  • 1 teaspoon kosher salt, plus more to taste Adjust according to preference.
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon freshly grated nutmeg Optional but adds warmth.
  • 1 cup milk (any kind) For the sauce.
  • 1 tablespoon olive oil For mixing with breadcrumbs.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Blanch asparagus for 1–2 minutes until bright green and slightly tender, then plunge into ice water to stop cooking.
  4. Drain well and pat dry.
Make the Sauce
  1. While asparagus cools, melt butter in a small saucepan over medium heat.
  2. Add chopped onion and cook until soft and translucent, about 4 minutes.
  3. Stir in flour and cook for 1 minute to remove raw taste.
  4. Slowly whisk in milk until smooth and slightly thickened, about 3–4 minutes.
  5. Remove from heat and whisk in sour cream, mayonnaise, Dijon, lemon juice, salt, pepper, and nutmeg if using.
  6. Fold most of the shredded cheese into the sauce, reserving about ½ cup for topping.
Assembly and Cooking
  1. Toss the asparagus gently with the sauce in a large bowl, ensuring each spear is coated.
  2. Pour into a buttered 9x13-inch baking dish and sprinkle reserved cheese over the top.
  3. Mix panko with olive oil until lightly coated, then scatter over the cheese.
  4. Bake uncovered for 18–22 minutes until bubbling and golden.
  5. For extra color, broil for 1–2 minutes, watching closely to avoid burning.
  6. Let rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 2g

Notes

For a lighter version, substitute with low-fat yogurt. You can make it vegan by using cashew cream and vegan cheese. Refrigerate for up to 24 hours before baking.

Tried this recipe?

Let us know how it was!