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Asparagus Casserole is a bridge between seasons. With a rich and creamy sauce, crisp topping, and tender fresh asparagus, it’s a marriage between cold-weather comfort and the happiest harbingers of spring.

Asparagus casserole with a crispy topping

Why You’ll Love This Creamy Asparagus Casserole Recipe

  • A Casserole for Asparagus Lovers. Fellow asparagus lovers, in addition to Air Fryer Asparagus, creamy Asparagus Soup, and Easy Asparagus Tart, today’s recipe belongs on your springtime asparagus recipe to-do list.
  • Like Green Bean Casserole, But: Asparagus! A seasonal riff on my popular Healthy Green Bean Casserole, this healthy asparagus casserole is the perfect way to say farewell to winter and hello to the warmer months ahead.
  • Perfect for Spring Get-Togethers. I originally envisioned this cheesy asparagus casserole recipe as an Easter side dish or Mother’s Day brunch addition. That said, it’s so easy to make (and so creamy and delish!) you don’t need to wait for a special occasion to make it. Just like this Broccoli Bake, it’s a fun, yummy way to eat your veggies.
  • Quick and Easy. Unlike green bean casserole, this is one creamy vegetable casserole that doesn’t require blanching before adding the vegetables to the sauce.
  • Sneaky Veggies. Are vegetable haters in your house? I find disguising vegetables under a cloak of creamy wonderment and crispy crunch (hello, Cauliflower Casserole) is a surefire way to please even the most picky “discerning” eaters.
Asparagus casserole served on a plate

5 Star Review

“Since I made this, my whole family now loves asparagus. My kids even wanted seconds!”

— Lindsey —

How to Make Asparagus Casserole

The Ingredients

  • Asparagus. The scrumptious star of our casserole and these other asparagus recipes. It pairs beautifully with mushrooms and the cheesy breadcrumb topping. Check out my Roasted Asparagus for tips and tricks for trimming asparagus.
  • Mushrooms. Mushrooms bring earthy, umami goodness to the casserole, giving it deep flavor. Don’t be tempted to use white button mushrooms, which are totally lacking in flavor. Cremini (baby bella) mushrooms or chopped portobello mushrooms are best.
  • Milk. 2% milk provides the casserole with the perfect amount of richness without the need for heavy cream.
  • Flour. Helps thicken the casserole filling and makes it luscious.
  • Spices. Salt, pepper, dried basil, and nutmeg give the casserole delicious flavor. A bit of garlic would be a nice aromatic addition too.
  • Greek Yogurt. Using Greek yogurt to thicken casseroles is one of my favorite healthy hacks. It’s creamy, tangy, and packed with protein.
  • Fresh Basil. Basil is a spectacular finishing touch that adds wonderful freshness.
  • Crispy Panko Topping. A combination of whole wheat panko breadcrumbs, Parmesan, lemon zest, and melted butter creates our crispy casserole topping. It’s perfectly cheesy and flavorful!

Casserole Topping Options

Crunchy panko breadcrumbs are my go-to for casserole toppings, but they are certainly not the only option! Here are a few ideas for ways to top your asparagus casserole:

  • Fried Onions. French fried onions are a casserole classic, and they’d be absolutely delicious on top of this asparagus casserole.
  • Bacon. The ultimate crowd-pleaser! Finish off the casserole with some crumbed pieces of Oven Baked Bacon or Air Fryer Bacon.
  • Nuts. For an extra crunchy finish, try topping your casserole with chopped nuts. Walnuts, almonds, or pine nuts would be tasty here.

The Directions

Topping ingredients in a bowl
  1. Make the Topping. Stir the Parmesan topping together.
Vegetables in a skillet
  1. Cook the Veggies. Sauté the asparagus, onion, and mushrooms.
Flour added to a skillet of mushrooms and asparagus
  1. Start the Sauce. Stir in the flour, until it disappears. Pour in the milk to make the sauce.
Herbs being added to a creamy asparagus casserole mixture
  1. Make It Creamy. Once the sauce has thickened, remove it from the heat. Add the yogurt, lemon juice, and fresh basil.
Creamy asparagus casserole in a baking dish
  1. Transfer. Add the asparagus mixture to a baking dish.
A cheesy, crispy topping over ingredients in a baking dish
  1. Finish. Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then ENJOY!

Recipe Variations

  • Asparagus Casserole Without Mushrooms. Not a fan of mushrooms? You can simply omit them.
  • Gluten-Free Asparagus Casserole. To make this asparagus casserole gluten free, swap in a GF 1:1 flour blend and use gluten-free breadcrumbs.
  • Asparagus Casserole With White Beans. With a few hearty sides, this asparagus casserole can be enjoyed as a meatless main. For protein, you can add white beans like in this Broccoli Quinoa Casserole.
  • Asparagus Chicken Casserole. Another idea to make this a one-dish dinner is to add chicken, like this Cheesy Chicken Asparagus Casserole.
Homemade asparagus casserole with breadcrumbs

Storage Tips

  • To Store. Refrigerate the asparagus casserole in an airtight container for up to 4 days. 
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave. 
  • To Freeze. Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Plan Tip

The casserole can be assembled without the topping up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate (or freeze).

When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Sprinkle with the breadcrumb topping and bake as directed.

Leftover Ideas

Give leftovers a hearty makeover by stirring in cooked, diced chicken, turkey, or ham. (Use one of my easy methods for cooking chicken: Crock Pot Shredded Chicken, Instant Pot Chicken, Baked Chicken Breast, or How to Cook Shredded Chicken.)

Creamy casserole made with asparagus

What to Serve with Asparagus Casserole

  • Baking Dish. One of my most-loved kitchen tools.
  • Dutch Oven. The perfect tool for preparing the casserole ingredients.
  • Citrus Juicer. My #1 hack for easily juicing lemons and limes.

Recipe Tips and Tricks

  • Swap the Yogurt With Caution. I have not experimented with a substitution for Greek yogurt, so you would be rolling the dice if you decide to try it. If you’re looking for a place to start, you could try sour cream or your favorite non-dairy yogurt.
  • Alternate Toppings. While I really enjoy the crunchy topping, if you prefer to leave it off due to dietary restrictions or personal preference, feel free. You can simply top it with Parmesan cheese or enjoy the casserole naked too. If you’re looking for an alternative to breadcrumbs, Ritz crackers may be a good option too.
  • Avoid Mushy Asparagus. Keep in mind thin asparagus stalks may cook more quickly than thick asparagus ones. For best results, choose stalks close to the same thickness and adjust the cooking time accordingly to ensure your asparagus cooks perfectly.
Delicious asparagus casserole on a plate

Asparagus Casserole

4.86 from 7 votes
This easy asparagus casserole recipe from scratch with mushrooms, cheese, breadcrumbs is a healthy version of the old-fashioned recipe.

Prep: 15 minutes
Cook: 35 minutes
Total: 55 minutes

Servings: 10 servings


  • 1/2 cup whole wheat panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • Zest of 1 small lemon plus 1 tablespoon juice, divided
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • 1 medium onion very thinly sliced
  • 8 ounces baby bella (cremini) mushrooms, sliced (do not use plain white mushrooms, as they do not have much flavor)
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground nutmeg
  • 7 ounces 2% Greek yogurt
  • 1/4 cup chopped fresh basil plus additional for garnish


  • Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
  • In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.
  • Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.
  • Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
  • Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.
  • Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.
  • Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.
  • Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.
  • Spoon the mixture into the prepared baking dish and spread into an even layer.
  • Sprinkle the breadcrumb mixture over the top.
  • Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.



  • TO MAKE AHEAD: The casserole can be assembled without the topping through Step 9 up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate. When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Bake at 350 degrees F until heated through. Sprinkle with breadcrumb topping and bake as directed.
  • TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. 
  • TO FREEZE: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 


Serving: 1(of 10)Calories: 140kcalCarbohydrates: 13gProtein: 8gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgPotassium: 384mgFiber: 2gSugar: 6gVitamin A: 905IUVitamin C: 6mgCalcium: 146mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. will be making this soon can i use vegan butter and coconut yogurt as am a vegan butter and ghee makes me vomit i never had asparagus casserole before will dm you if i make this and let you know how it goes Thanks Ramya

    1. Hi Ramya! I’ve only tested the recipe as written, but I think you could experiment with these swaps. I hope you enjoy the recipe if you try it!

  2. Another healthy, easy and very good recipe! My sister asked if it had cream of mushroom soup in it. I was able to give a resounding no to that question! I think it was even better the second day! Thank you!5 stars

  3. I made this for our Easter dinner and everyone loved it. The lemon added a delicious subtle twist and I am bringing another casserole tomorrow to another get together.Absolutely delicious!! I will be adding this to my rotation.5 stars

  4. Made this today as instructed (except whole milk instead of 2% because that’s what we had), and it was delicious!! Even my 14-month old loved it. It was the perfect Easter Sunday dish. Also I realized that 2 lbs of asparagus is really QUITE a lot of asparagus (2 bunches), but it was perfect! Can’t wait for leftovers tomorrow. :-) Another win from Well Plated, thanks Erin!5 stars

  5. What ingredient is the source of the 1 g of trans fat? Can it be easily eliminated? The recipe looks delicious, but I won’t try it until I can eliminate the trans fat. Thanks!

    1. Hi Russell! I’d check with your doctor or nutritionist if you have specific questions or concerns about any recipe. I’d hate to give you advice that isn’t correct and want to be safe!

  6. I made this last night, but used 2% “NotMilk” (made from pea protein) which may have been a mistake – or I overcooked the vegetables in the Dutch oven. It just came out very soupy. We had some nevertheless and the flavor was very good, and then this morning I put all the rest in the Cusinart with a couple cups of vegetable broth and two TB of nutritional yeast – it made divine soup! So my mistakes were redeemed in the end!4 stars

  7. Great ingredients! Healthy but tastes sinful. We love mushrooms! All the better! The topping is wow! I would double it!5 stars

  8. I want to prepare this a day ahead of time for this coming Easter. The recipe says you can assemble it without the topping, refrigerate it, then when ready to bake let it come to room temperature, add the topping and bake according to instructions. But the instructions just talk of broiling to brown the topping. How long would I have to bake the dish before broiling? Casey

    1. Hi Casey! Good catch! It should be baked at 350 degrees F until heated through, then broiled to brown the top. We will update the instructions. Enjoy!

  9. Served this at Easter dinner and even a person who professed not to like asparagus enjoyed it. I thought it was great.5 stars