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.
Email Me the Recipe!
By signing up, you'll join our email list and can unsubscribe anytime. Already registered? Log in.
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 you don’t need to wait for a special occasion to make it.
- 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.
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.
- Herbs and Spices. Salt, pepper, dried basil, and nutmeg give the casserole delicious flavor. A bit of garlic would be a nice aromatic addition too. Fresh basil is the perfect finishing touch.
- Greek Yogurt. Using Greek yogurt to thicken casseroles is one of my favorite healthy hacks. It’s creamy, tangy, and packed with protein.
- 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
- Make the Topping. Stir the Parmesan topping together.
- Cook the Veggies. Sauté the asparagus, onion, and mushrooms.
- Start the Sauce. Stir in the flour, until it disappears. Pour in the milk to make the sauce.
- Make It Creamy. Once the sauce has thickened, remove it from the heat. Add the yogurt, lemon juice, and fresh basil.
- Transfer. Add the asparagus mixture to a baking dish.
- Finish. Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then ENJOY!
Recipe Variations
- Skip the Mushrooms. Not a fan of mushrooms? You can simply omit them.
- Make Gluten-Free Asparagus Casserole. To make this asparagus casserole gluten free, swap in a GF 1:1 flour blend and use gluten-free breadcrumbs.
- Add Chicken. Another idea to make this a one-dish dinner is to add chicken, like this Cheesy Chicken Asparagus Casserole.
Meal Plan Tips
- 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.
What to Serve with Asparagus Casserole
- Beef or Pork. For a hearty meat pairing, try this Baked Pork Tenderloin or Air Fryer Steak.
- Poultry. Baked Bone In Chicken Breast, Grilled Chicken Thighs, or this Spatchcock Turkey are all proven winners.
- Crowd-Pleasing Sides. Make your holiday plate complete by nestling a scoop of Instant Pot Mashed Potatoes, Roasted Carrots, or Crockpot Wild Rice Stuffing beside this asparagus delight.
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.
Asparagus Casserole
Prep: 15 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 10 servings
This creamy asparagus casserole recipe is made from scratch with mushrooms, cheese, and a crispy breadcrumb topping. So easy too!
email me the recipe!
By signing up, you’ll join our email list and can unsubscribe anytime. Already registered? Log in.
Ingredients
- ½ cup whole wheat panko breadcrumbs
- ¼ 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
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ⅛ teaspoon ground nutmeg
- 7 ounces 2% Greek yogurt
- ¼ cup chopped fresh basil plus additional for garnish
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1(of 10)Calories: 140kcalCarbohydrates: 13gProtein: 8gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgPotassium: 384mgFiber: 2gSugar: 6gVitamin A: 905IUVitamin C: 6mgCalcium: 146mgIron: 2mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
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
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!
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!
I’m so happy that you enjoyed it, Jessica! Thank you for sharing this kind review!
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.
So happy to hear it, thank you!
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!
I’m so happy that you enjoyed the recipe, Logan! Thank you for sharing this kind review!
Since I made this, my whole family now loves asparagus. My kids even wanted seconds. Thank you !
Hi Lindsey! So glad you enjoyed the recipe! Thank you for this kind review!
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!
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!
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!
Hi Martha! Great to hear it worked out! Thank you!
Great ingredients! Healthy but tastes sinful. We love mushrooms! All the better! The topping is wow! I would double it!
Thank you Connie!
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
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!
Served this at Easter dinner and even a person who professed not to like asparagus enjoyed it. I thought it was great.
Glad to hear you enjoyed it!