Here’s a classic Asparagus Casserole recipe—creamy, cheesy, and perfect as a side dish for any meal.
Ingredients
- 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- ½ cup grated Parmesan cheese
- ½ cup crushed crispy fried onions (optional topping)
- Salt and pepper, to taste
Instructions
- Preheat oven: 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Blanch asparagus: Bring a pot of water to boil, add asparagus for 2–3 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking.
- Mix sauce: In a bowl, combine cream of mushroom soup, sour cream, ½ cup shredded cheese, salt, and pepper.
- Assemble casserole: Place asparagus in the baking dish. Pour the sauce over the top and mix lightly to coat. Sprinkle remaining shredded cheese on top.
- Bake: 25–30 minutes until bubbly.
- Add topping (optional): In the last 5 minutes of baking, sprinkle crushed fried onions and Parmesan on top, then return to oven until golden.
- Serve: Let cool 5 minutes before serving.
Tips & Variations
- Low-carb option: Skip the fried onions or use crushed pork rinds for a crunchy topping.
- Extra flavor: Add minced garlic or a pinch of nutmeg to the sauce.
- Creamier: Mix in ¼ cup cream cheese before baking.
- Make-ahead: Assemble the casserole, cover, and refrigerate overnight. Bake the next day, adding a few extra minutes.
If you want, I can also give a fancier keto-friendly version with bacon and mushrooms that’s still super creamy.
Do you want me to do that?
