Creamy Baked Asparagus Casserole
This creamy baked asparagus casserole features tender spears smothered in a rich parmesan cream sauce and finished with a golden, crispy breadcrumb topping. It’s the perfect spring side dish for dinner parties, Easter, or any comforting meal.
Ingredients
- 2 lbs asparagus trimmed
- 4 Tbsp unsalted butter divided, plus more to grease casserole
- 2 1/2 Tbsp all-purpose flour
- 2 cups half and half or equal parts milk and heavy cream
- 2 tsp garlic salt
- 1/4 tsp black pepper
- 1 cup parmesan cheese divided
- 1/2 cup Panko bread crumbs
Instructions
- Preheat oven to 400°F and grease a 9×13 casserole dish.
- Arrange asparagus in a flat layer.
- In a saucepan, melt 3 Tbsp butter, whisk in flour, and cook 3 minutes.
- Slowly add half and half, garlic salt, and pepper, whisking until slightly thickened.
- Stir in 1/2 cup parmesan and mix until melted.
- Pour sauce over asparagus, avoiding edges.
- See full steps with tips & photos → https://mischacrossing.com/creamy-baked-asparagus-casserole/
Notes
- You can blanch the asparagus for 2 minutes before baking if you prefer a softer texture.
- For extra flavor, stir a pinch of nutmeg or a handful of gruyère cheese into the cream sauce.
- Swap the Panko for crushed crackers or gluten-free breadcrumbs if needed.
- Store leftovers in the fridge for up to 3 days. Reheat uncovered to keep the topping crisp.