Asparagus Casserole
Asparagus Casserole is full of savory mushrooms, cheese, and asparagus, with a crisp panko topping.
Ingredients
- 2 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
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-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.
Nutrition
Notes
- 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.
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