Cheesy Asparagus Casserole: The Vegetable Dish That Steals the Show
Tender asparagus baked in a rich, cheesy sauce and topped with a crispy, buttery cracker crust makes this casserole an easy side dish for holidays, family dinners, or potlucks.
Ingredients
For the Casserole
2 pounds (900 g) fresh asparagus, trimmed and cut into 2-inch pieces
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups milk
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
¼ cup grated Parmesan cheese
For the Topping
1 cup buttery cracker crumbs (such as Ritz)
2 tablespoons melted butter
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add the asparagus and cook for 2–3 minutes. Drain and immediately transfer to ice water to stop the cooking. Drain well.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
Stir in the garlic powder, onion powder, salt, pepper, 1½ cups cheddar cheese, and the Parmesan. Mix until the cheese is melted.
Fold the asparagus into the cheese sauce and spread the mixture into the prepared baking dish.
Sprinkle the remaining ½ cup cheddar cheese over the top.
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