Side Dishes

Asparagus Casserole

Name: Asparagus Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 pounds fresh asparagus, (sliced 2 inch pieces); 8 ounces mushrooms, (sliced); ¼ cup butter; 3 garlic cloves, (minced); 3 tablespoons flour; 1 teaspoon salt; ½ teaspoon onion powder; ¼ teaspoon pepper; 2 cups milk; ½ cup mozzarella cheese, (shredded); 1 cup panko; ¼ cup parmesan cheese, (grated); 3 tablespoons butter, (melted)

Kaeleigh Pugliese Last UpdatedOctober 10, 2025

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Asparagus Casserole is the perfect side dish for any fan of asparagus! This easy recipe gives you a casserole dish full of savory mushrooms, cheese, and asparagus, with a crisp panko topping.

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This casserole is great for busy weeknights, as it only takes 30 minutes to get on the table. This is a great healthy recipe to whip up for weeknight dinners as its full of asparagus. Enjoy the healthy benefits of asparagus alongside the flavor!

Asparagus Casserole is a great recipe to make if you want to mix up your holiday side dishes, but this casserole is amazing any time of year. You can make this casserole ahead of time to save you some stress on holidays, just save the topping for when you’re ready to bake.

We’ve also found that blanching the asparagus keeps it green and vibrant before it goes into the casserole. This keeps it from getting too mushy as it cooks in the casserole, too.

Why You’ll Love this Recipe:

Fresh and flavorful: Tender asparagus, earthy mushrooms, and creamy sauce baked under a crisp topping.
Comfort food twist: A lighter take on classic casseroles with spring vegetables as the star.
Crowd-pleasing: Perfect for holidays, potlucks, or family dinners.
Golden crunchy topping: Buttery panko and Parmesan add the perfect crunch.
Make-ahead friendly: Assemble ahead and bake when ready to serve.

Ingredients to Make Asparagus Casserole:

fresh asparagus. Fresh asparagus gives the best flavor and texture. Blanching keeps it bright green and slightly tender before baking.
mushrooms. Add earthiness and depth. White button or cremini mushrooms work well.
butter. Used in both the sauce and the topping for richness.
garlic cloves. Fresh garlic boosts flavor in the creamy sauce.
flour. Thickens the sauce. Use all-purpose flour or a gluten-free blend if needed.
milk. Whole milk makes the sauce creamy, but 2% can also be used.
mozzarella cheese. Melts smoothly into the sauce for creaminess. Swap with Gruyère or Swiss for more flavor.
panko. Create a crisp topping. Regular breadcrumbs can be used, but panko adds extra crunch.
parmesan cheese. Adds a salty, nutty flavor to the topping. Freshly grated melts and browns best.

How to Make Asparagus Casserole:

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until bright green. Drain and set aside.
In a large skillet, melt ¼ cup butter over medium heat. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Sprinkle flour over mushrooms and stir to coat. Slowly whisk in milk until smooth. Add salt, onion powder, and pepper. Cook 4–5 minutes until thickened.
Remove from heat and stir in mozzarella cheese until melted. Add asparagus and toss to coat. Transfer mixture to prepared baking dish.
In a small bowl, combine panko, Parmesan, and 3 tablespoons melted butter. Sprinkle evenly over casserole.
Bake uncovered for 20–25 minutes, or until bubbly and the topping is golden brown. Let cool slightly before serving.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Ceramic Baking Dish

Recipe Notes & Tips:

Blanch the asparagus: Don’t skip this step, it keeps the asparagus vibrant and prevents it from becoming mushy during baking.
Cook the mushrooms well: Let them release their liquid and brown slightly for deeper flavor.
Whisk the sauce slowly: Add milk gradually while whisking to avoid lumps in the sauce.
Cheese options: Try Gruyère, Swiss, or Fontina instead of mozzarella for a richer flavor.
Topping variation: Add chopped fresh herbs like parsley or thyme to the breadcrumb mixture for extra freshness.
Make ahead: Assemble the casserole (without the topping), cover, and refrigerate up to 24 hours in advance. Add topping and bake before serving.
Check doneness: Bake until the topping is golden and the edges are bubbly, about 20–25 minutes.
Serving idea: Pair with roast chicken, ham, or fish for a complete spring meal.

Serving Suggestions:

How to Store:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven for 15–20 minutes until heated through. For smaller portions, microwave in short intervals, though the topping may lose crispness.
Freezer: Not recommended, as asparagus and dairy-based sauces don’t hold texture well after thawing.
Make ahead: Assemble casserole (without topping) up to 1 day in advance. Refrigerate covered, then add topping and bake before serving.

FAQs:

Can I use frozen asparagus?

Yes, but the texture won’t be as crisp. Thaw and drain well before using.

Can I substitute the mushrooms?

Yes, try artichoke hearts, broccoli, or green beans for a variation.

What type of milk works best?

Whole milk gives the creamiest sauce, but 2% or even unsweetened almond milk can be used for a lighter option.

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