Cheesy Roasted Asparagus Casserole

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Cheesy Roasted Asparagus Casserole is so rich and creamy with a crisp golden brown topping, it will be your new favorite vegetable side dish. Fresh asparagus, homemade Parmesan cream sauce, with panko breadcrumbs, all come together to make a really wonderful vegetable casserole that will perfectly compliment your dinner.

Baked Asparagus Casserole.

Cheesy Roasted Asparagus

Whenever you need a really tasty side dish to serve with steak, chicken, turkey, fish, pasta, or just about anything else, Roasted Asparagus Casserole is absolutely perfect! Asparagus is one of those vegetables that can be fun for kids to eat, and especially when covered in a rich and creamy sauce and crunchy breadcrumbs. Love this side dish so much!

Looking for more delicious side dish recipes? Here are some of our favorites: Loaded Scalloped Potatoes | Sweet Potato Casserole with Pecan Streusel and Marshmallows | BLT Pasta Salad | Twice Baked Potato Casserole | Marinated Vegetable Salad

The Ingredients

Here’s what you’ll need to make the Baked Asparagus Casserole (the exact measurements and full recipe instructions are below in the easy to print recipe card):

  • Fresh asparagus – if you have the option to choose between thicker asparagus or thin, we find that the thin is usually the best in flavor. Thicker asparagus stalks can be a bit on the bitter side and take longer to cook until tender.
  • Butter – use a regular salted butter.
  • All-purpose flour – the flour thickens the sauce.
  • Half and half – you can also make half and half with equal parts milk and heavy cream.
  • Salt
  • Garlic powder
  • Black pepper
  • Grated parmesan cheese – buy a wedge of fresh parmesan cheese and grate it right before making this recipe. Pre-grated parmesan does not melt into the sauce well and can get clumpy.
  • Panko bread crumbs – these specific bread crumbs are extra crunchy and delicious. Find them in the aisle of the grocery store along with the regular breadcrumbs, or in the Asian foods section.
ingredients to make Baked Asparagus Casserole.

How to Make Asparagus Casserole

Preheat Oven to 400˚F. Brush a 9×13 casserole dish with melted butter. Place the fresh asparagus in the bottom of the buttered casserole dish.

asparagus in a white baking dish.

In a saucepan over medium heart, melt 3 tablespoons of butter then add the 2 1/2 tablespoons of flour and whisk constantly for 1-2 minutes or until the butter just begins to turn a light golden brown color.

whisking the roux in a skillet.

Whisk in the half and half, salt, garlic powder, and black pepper. Whisk until sauce begins to thicken then remove from heat and whisk in 1/2 cup parmesan cheese until melted and fully incorporated into the sauce.

whisking cheese into the cream sauce.

Pour the sauce over the asparagus, leaving about 1 inch of the top and bottom of the asparagus uncovered.
Bake uncovered for 10 minutes.

pouring cream sauce over the asparagus.

In a small mixing bowl combine 1 tablespoon melted butter, the panko bread crumbs, and the 1/2 cup remaining parmesan cheese. Sprinkle the bread crumb topping evenly over the casserole.

topping the casserole with panko and Parmesan.

Return the casserole to the oven to bake for an additional 5-8 minutes, until the asparagus reaches your desired level of tenderness. Set the oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.

freshly baked Baked Asparagus Casserole.

How to Store Leftovers

Keep the leftover asparagus casserole covered tightly with plastic wrap, or in an airtight food storage container. The asparagus will stay fresh in the refrigerator for up to three days.

Baked Asparagus Casserole on a white plate.

Cheesy Roasted Asparagus Casserole

Cheesy Roasted Asparagus Casserole is so rich and creamy with a crisp golden brown topping – it will be your new favorite vegetable side dish. Fresh asparagus, homemade Parmesan cream sauce, and panko bread crumbs all come together to make a really wonderful vegetable casserole that will perfectly complement your dinner.
Servings: 6
Prep: 10 mins
Cook: 30 mins
Total: 40 mins

Ingredients
  

  • 2 pounds asparagus tough ends trimmed off
  • 1/4 cup butter divided, plus additional for greasing the pan
  • 2 ½ tablespoons all-purpose flour
  • 2 cups half and half or equal parts milk and heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup freshly grated parmesan cheese divided
  • 1/2 cup panko bread crumbs

Instructions

  • Preheat Oven to 400˚F. Brush a 9×13 casserole dish with melted butter.
  • Place the fresh asparagus in the bottom of the buttered casserole dish.
  • In a saucepan over medium heart, melt 3 tablespoons of butter then add the 2 1/2 tablespoons of flour and whisk constantly for 1-2 minutes or until the butter just begins to turn a light golden brown color.
  • Whisk in the half and half, salt, garlic powder, and black pepper. Whisk until sauce begins to thicken then remove from heat and whisk in 1/2 cup parmesan cheese until melted and fully incorporated into the sauce.
  • Pour the sauce over the asparagus, leaving about 1 inch of the top and bottom of the asparagus uncovered.
  • Bake uncovered for 10 minutes.
  • In a small mixing bowl combine 1 tablespoon melted butter, the panko bread crumbs, and the 1/2 cup remaining parmesan cheese.
  • Sprinkle the bread crumb topping evenly over the casserole, then return it to the oven to bake for an additional 5-8 minutes, until the asparagus reaches your desired level of tenderness.
  • Set the oven to broil for 2-3 minutes or until bread crumbs are golden brown. Remove from oven and serve.

Nutrition

Calories: 306kcal | Carbohydrates: 18g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 829mg | Potassium: 462mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1810IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 4mg

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