Asparagus Casserole is a bridge between seasons. Its creamy sauce and crispy top are all cold-weather comfort, but its starring ingredient, asparagus, is one of the first and happiest harbingers of spring.

Asparagus casserole with a crispy topping

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This healthy asparagus casserole is a springtime riff on my popular Healthy Green Bean Casserole.

Like the green bean casserole recipe that inspired it, as well as the majority of these healthy casserole recipes, this is a from-scratch casserole that ditches the cream of mushroom soup and uses simple ingredients you likely already have around.

It is equally as scrumptious as the green bean original, but since (unlike green beans), you don’t need to blanch the asparagus before adding it to the sauce, it is quicker and easier to make.

I envision this old-fashioned asparagus casserole as an Easter side dish or Mother’s Day brunch addition.

Just like Broccoli Bake, it is easy enough that you don’t need a special occasion to make it.

Plus, when spring arrives and asparagus is in season, that is occasion enough to celebrate!

Fellow asparagus lovers, you can also party it up with perfect Roasted Asparagus, creamy Asparagus Soup, this Easy Asparagus Tart, or any of these healthy asparagus recipes.

Asparagus casserole served on a plate

How to Make Asparagus Casserole

Like a summertime Zucchini Casserole, what makes this healthy asparagus casserole special is its use of fresh ingredients.

Skip asparagus casserole cream of mushroom soup-style and definitely skip canned asparagus casserole.

While I am all for a smart shortcut, here using the real deal pays off in every bite.

The Ingredients

  • Asparagus. This low-calorie veggie is the scrumptious star of our casserole. It pairs beautifully with mushrooms and the cheesy breadcrumb topping. Plus, asparagus is rich in fiber, vitamins, and folate.
  • Mushrooms. Mushrooms bring earthy, umami goodness to the casserole, giving it deep flavor. They’re also filled with fiber, antioxidants, and vitamins.

Mushroom Matters

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.

Not a fan of mushrooms? You can simply omit them.

  • 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.

Dietary Note

To make this asparagus casserole gluten free, swap in a GF 1:1 flour blend and use gluten free breadcrumbs.

  • Spices. Salt, pepper, dried basil, and nutmeg give the casserole delicious flavor.
  • 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

Crunch 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.
  • Nuts. For an extra crunchy finish, try topping your casserole with chopped nuts. Walnuts or pine nuts would be tasty here.

The Directions

Topping ingredients in a bowl
  1. Stir the Parmesan topping together.
Vegetables in a skillet
  1. Sauté the asparagus, onion, and mushrooms.
Flour added to a skillet of mushrooms and asparagus
  1. Stir in the flour, until it disappears.
  2. Pour in the milk to make the sauce.
Herbs being added to a creamy asparagus casserole mixture
  1. 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 the mixture to a baking dish.
A cheesy, crispy topping over ingredients in a baking dish
  1. Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then DIG IN!
Homemade asparagus casserole with breadcrumbs

Storage Tips

  • 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 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 through Step 6 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.

Delicious asparagus casserole on a plate

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.)

What to Serve with Asparagus Casserole

Creamy casserole made with asparagus

Recommended Tools to Make this Recipe

  • 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.

Beautiful Baking Dish

This high-quality baking dish will be your go-to for casseroles and so much more. It’s heavy-duty and will last a lifetime.

Asparagus casserole with a crispy topping

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Let me know what you thought!

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Asparagus season, we welcome you, casserole style!

Asparagus Casserole

4.80 from 5 votes
This healthy asparagus casserole recipe from scratch is extra satisfying with mushrooms, cheese, breadcrumbs and an easy, creamy filling.

Prep: 15 mins
Cook: 35 mins
Total: 55 mins

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 6 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). 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