Asparagus Casserole

Name: Asparagus Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds asparagus, bottoms trimmed and cut into 2-3 inch pieces; ¼ cup butter, divided; 2 tablespoons garlic, minced; 3 tablespoons all-purpose flour; 1 1/2 cups whole milk; 3/4 cup mayonnaise; 1 cup mozzarella cheese, shredded; ½ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup panko breadcrumbs; ½ cup Parmesan cheese, grated

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Asparagus Casserole is creamy, cheesy, and baked to bubbly golden perfection. Featuring tender-crisp asparagus in a rich, garlicky sauce topped with a crispy panko and parmesan crust, this crowd-pleasing dish is comfort food at its finest. This spring casserole is a delicious way to highlight fresh asparagus — the perfect spring side dish or a cozy vegetarian main.

Asparagus Casserole is creamy and cheesy, featuring tender-crisp asparagus in a rich, garlicky sauce topped with a crispy panko and parmesan crust. | aheadofthyme.com

While this recipe takes a little more effort than a simple steamed vegetable side, it still comes together very quickly with about 10 minutes of prep before it's ready to pop into the oven. It’s rich, creamy, and full of cheesy goodness, making it a true comfort dish without hours in the kitchen. This casserole is perfect for holidays, potlucks, or as a hearty weeknight side that the whole family will love — and it’s even better with fresh, in-season asparagus in the spring.

Why You'll Love this Asparagus Casserole Recipe

Creamy and comforting. The rich sauce is made from butter, garlic, flour, milk, and just the right amount of mayonnaise for a velvety base. Combined with mozzarella cheese, it coats each piece of asparagus with a luscious, savory flavor that feels indulgent without being too heavy. It’s the kind of cozy dish that satisfies every craving.
Perfect texture balance. The asparagus stays tender-crisp, the creamy sauce surrounds it without making the dish soggy, and the crunchy panko topping adds the ideal contrast in every bite. It’s the ultimate blend of creamy, crispy, and fresh.
Great for gatherings. This casserole serves beautifully and can be doubled for larger groups. It’s easy to assemble ahead of time and finish in the oven when guests arrive, making it perfect for holidays, brunches, and dinner parties. Everyone will want seconds this Easter.
Versatile and customizable. You can adjust this recipe to suit your taste or pantry: use other cheeses, swap in different veggies, or add protein like chicken or ham. It’s flexible and still delivers that comforting, creamy goodness every time.

Ingredient Notes

To make this cheesy Asparagus Casserole, you will need the following ingredients (full measurements in recipe card below):

asparagus – fresh asparagus is the star of the dish, bringing bright flavor and crisp texture. You can use frozen asparagus instead, but fresh yields the best results.
butter – forms the base of the sauce and adds richness. Olive oil can also work.
garlic – adds depth and savory flavor to the cream sauce. Garlic powder can be used if fresh isn’t available, though fresh gives the best flavor.
all-purpose flour – helps thicken the sauce into a creamy consistency. Cornstarch can be substituted (use half the amount), but the texture may vary slightly.
whole milk – gives the sauce its smooth, creamy body. 2% milk works too, but avoid nonfat milk for the best texture.
mayonnaise – adds a touch of tang and helps emulsify the sauce. Sour cream or Greek yogurt can be used for a similar richness with a slightly different flavor.
mozzarella cheese – melts smoothly into the sauce and gives a gooey, cheesy pull. Other melty cheeses like monterey jack or white cheddar also work well here.
salt and pepper – enhances all the flavors in the dish.
panko breadcrumbs – used for the crispy topping. Regular breadcrumbs can be used, but panko gives a crunchier finish.
parmesan cheese – adds a salty, umami-rich topping that browns beautifully. Romano or asiago can also be used for a similar sharpness.

You will also need measuring cups and spoons, a large saucepan or skillet, a casserole dish (9x13-inch), and a small mixing bowl for the topping.

How to Make the Best Asparagus Casserole

Saute garlic. In a large skillet, melt 3 tablespoons butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.

Make roux. Stir in flour until evenly combined and cook for 1 minute.

Add liquids. Slowly add the milk, stirring as you incorporate it into the roux. Whisk in the mayonnaise and bring the sauce to a simmer. Reduce heat to medium and keep stirring until just thickened.

Add cheese. Turn off the heat and stir in the shredded cheese until melted and well combined, about 1 minute. Season with salt and pepper.

Assemble. Arrange chopped asparagus in a 9x13-inch casserole dish and top with the cheese sauce.

Make breadcrumb topping. Melt the remaining 1 tablespoon butter and place into a small mixing bowl. Add Panko breadcrumbs and Parmesan cheese and stir well until evenly combined.

Add topping. Sprinkle on top of the casserole.
Bake. Bake in a 375F preheated oven until the asparagus is tender and the breadcrumbs are golden brown and the cheese is bubbly, about 25- 30 minutes. Let cool for 5-10 minutes and serve warm.

Recipe Variations

Add protein. Stir in chopped cooked chicken, crumbled bacon, or diced ham before baking to make this casserole more filling and suitable as a main course. These salty additions pair wonderfully with the creamy sauce and asparagus.
Make it spicy. Add a pinch of crushed red pepper flakes or a dash of hot sauce to the cheese sauce for a subtle heat that balances the richness. You can also top with pepper jack instead of mozzarella for extra kick.
Swap the veggie. Replace some or all of the asparagus with broccoli, green beans, or peas for a slightly different take. This is a great way to use up whatever’s in the fridge while still enjoying a similar creamy base.
Top with nuts. For a bit of crunch and elegance, add a sprinkle of chopped almonds, walnuts, or pecans to the breadcrumb topping before baking. It adds a nutty contrast that complements the creamy interior.
Add mushrooms. Sautéed mushrooms mixed into the sauce add an earthy flavor and meaty texture that blends beautifully with the asparagus. This variation is especially great for mushroom lovers or when serving as a vegetarian main.

How to Serve

This Asparagus Casserole is a warm, comforting side dish that's perfect for Easter or springtime meals, holiday dinners like Thanksgiving or Christmas, brunch with eggs or baked goods, or a cozy weeknight dinner alongside a protein.

Some of our favorite mains and sides to pair this with for a complete meal are:

For more recipe ideas, see our 40 Best Easter Mains and Entrees.

Recipe Tips and Tricks

Use room-temperature ingredients. Letting your milk and mayo sit out for a few minutes before adding them to the sauce helps everything blend more smoothly and prevents curdling or clumping.
Don’t overbake. Keep an eye on the casserole during the last 5–10 minutes. You want the topping golden and crisp, but not overly browned or dry. Overbaking can cause the sauce to separate and the asparagus to go limp.
Broil. For crunchier topping, broil the casserole for 1–2 minutes at the end, keeping a close eye to prevent burning.
Let rest. Let the casserole rest for 5–10 minutes after baking. This helps the sauce set slightly and makes it easier to serve neat portions.
Make it ahead. You can prep the casserole a day in advance, refrigerate it covered, and bake just before serving. Let it sit at room temperature for 20 minutes before baking to ensure even cooking.

Storing and Freezing Instructions

How to Store

Store any leftovers in an airtight container in the fridge for up to 3 days. The topping will lose a bit of crunch but can be reheated to restore some texture.

How to Reheat

Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until hot throughout, about 20 minutes. To regain the crunchy topping, consider adding a fresh sprinkle of panko and parmesan before reheating in the oven.

How to Freeze

This casserole can be frozen before baking. Assemble everything except the topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed.

FAQ

Can I use canned asparagus instead of fresh?

While canned asparagus can technically be used, it has a much softer texture and milder flavor than fresh. This may result in a less satisfying dish, especially in terms of texture. If you do use canned, drain it very well and skip the blanching step. However, for the best results—especially for presentation and flavor—fresh asparagus is highly recommended.

Can I make this casserole gluten-free?

Yes! To make this asparagus casserole gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free panko breadcrumbs. Be sure to double-check that all your other ingredients, especially the mayonnaise and cheeses, are certified gluten-free. The texture will be slightly different, but still delicious and satisfying.

Can I make this casserole ahead of time?

Absolutely. This casserole is great for prepping in advance. Assemble it completely except for the topping, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then add the panko-parmesan topping and bake as directed. This makes it perfect for holiday meals or busy weeknights when you want a head start.

More Asparagus Recipes

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