Cheesy Asparagus Rice Casserole
Cheesy Asparagus Rice Casserole with mushrooms, sharp cheddar cheese, and a crispy panko topping. The perfect Easter side dish or spring comfort food.
When asparagus is in season, I'm always looking for ways to turn it into something comforting but still fresh. This cheesy asparagus rice casserole does exactly that. The rice soaks up the flavors of sautéed mushrooms, garlic, and shallots, while a light creamy sauce and sharp cheese bring everything together. The buttery parmesan panko topping adds the crunch that makes this casserole completely irresistible.
With Easter just around the corner, this asparagus rice casserole makes a beautiful addition to any holiday table. It pairs perfectly with classic spring dishes and hearty mains, and the combination of tender asparagus, savory mushrooms, and crispy parmesan topping makes it a side dish guests will remember and love.
Watch Me Make It
Ingredients You Need
For the casserole:
- Cooked white rice- You'll want to use long-grain white rice such as jasmine, basmati or classic white rice.
- Fresh asparagus you'll need to blanch first, but this only takes a few minutes.
- Butter or oil to sauté the shallots, garlic, and mushrooms.
- Pantry seasonings- Dried thyme, ground mustard, salt and pepper
- Sour cream and half & half is the base of the cream sauce.
- Sharp cheddar cheese is what offers a rich cheesy flavor.
- Wine or chicken broth (optional) to deglaze the pan.
Panko topping:
- Panko bread crumbs are lighter and crunchier than traditional bread crumbs.
- Parmesan cheese - fresh is best
- Butter helps bind the cheese and crumbs, providing a golden crust.
How To Make Cheesy Asparagus Rice Casserole
- Step One- Start by blanching asparagus in boiling water for 2-3 minutes then transfer to an ice bath to stop the cooking.
- Step Two- In a skillet sauté shallots and mushrooms with oil or butter until browned, then add in garlic to cook a few seconds.
- Step Two- In a bowl combine first the cooked rice, sour cream, half & half, mushroom mixture, sharp cheddar, and seasonings, then fold in asparagus.
- Step Three- Add mixture to a casserole dish and smooth out the top.
- Step Four- Combine panko crumbs, parmesan cheese, and butter in a small bowl and sprinkle over the top of the casserole.
- Step Five- Bake casserole in the oven at 350 for 25-30 minutes. The top should be golden brown.
Ang's Helpful Tips
- Use fresh asparagus- Fresh asparagus keeps the casserole bright and slightly crisp. I do not recommend frozen.
- Choose sharp cheese- Sharp cheese balances the creaminess and gives the dish bold flavor. Gruyere cheese is another great option.
- Don't overcook the asparagus- It's important not to overcook the asparagus during the blanching step. It will continue cooking in the oven.
- Ice bath- Don't skip this step. You'll want to immediately transfer blanched asparagus to a bowl with cold water and ice. This will stop the cooking and maintain a bright green color.
- Deglaze the pan- (This is optional) but adds a nice touch. If you have wine or chicken broth on hand, add a splash to the skillet with cooked onions, mushrooms, and garlic, scrapping the pan to release the bits, about ¼ cup.
Common Questions
Yes! However, you'll want to add a bit more sour cream along with the half and half, as brown rice tends to absorb more moisture than white rice.
Yes. You can make this 1 day in advance, although add the panko topping just before baking. You'll also want to stir in a little extra half and half as the rice will absorb the creamy sauce as it sits in the refrigerator.
Best Mains To Serve With Asparagus Rice Casserole
There are many main dishes that pair well with this rich casserole. However, in the spirit of Easter and fresh spring flavors, try serving it alongside classic holiday favorites like:
- Slow Cooker Ham with Brown Sugar Honey Glaze
- Roasted Pork Tenderloin and Vegetables
- Braised Pot Roast with Mushrooms and Carrots
- Simple Roasted Chicken
- Pot Roast With Mushroom Gravy
Looking For More Easter/Spring Sides?
Some of our favorite sides include these Harvest Potatoes, or Gourmet Potatoes, both rich and always a crowd pleaser. If you love the idea of this asparagus casserole, you'll also enjoy this easy Creamy and Cheesy Broccoli Casserole, or my Healthier Creamed Corn, although you would never know it's a lighter version from the classic.
Cheesy Asparagus Rice Casserole
Equipment
- medium pot
- medium skillet
- large mixing bowl
- 9x13 casserole dish or 3 quart casserole dish
Ingredients
Casserole
- 3 cups cooked and cooled long-grain white rice
- 1 lb fresh asparagus, ends trimmed and cut in 2 inch pieces
- 1 tbsp butter
- 1 shallot , sliced thin, about ⅓ cup
- 4 ounces fresh baby bella or crimini mushrooms, thinly sliced
- 2 garlic cloves, minced
- ¼ cup dry white wine or chicken broth optional
- ½ teaspoon dried thyme
- 1 teaspoon ground mustard or use Dijon
- ½ teaspoon each salt and pepper
- ½ cup sour cream
- ¾ cup half and half
- 2 ½ cups sharp cheddar cheese, shredded
- ¼ cup dry white wine or chicken broth optional
Panko topping
- ⅓ cup panko crumbs
- 2 tablespoon grated parmesan cheese
- ½ tablespoon melted butter
Instructions
Preheat oven to 350℉. Spray a 3 quart baking dish with non-stick cooking spray.
- Bring a pot of water to a boil on the stove and add prepared asparagus. Cook for 2-3 minutes, then immediately transfer to a bowl with cold water and ice to stop the cooking. Allow to sit for a few minutes before draining the water and ice.
- Heat a skillet to medium heat and melt butter. Add shallots and mushrooms. Sauté until golden brown, about 5-minutes, then stir in garlic. Cook just until fragrant, about 30-seconds. Option to deglaze the pan with white wine or chicken broth. Add the liquid and use your spatula to scrape the bits off the bottom. This adds great flavor.
- In a large mixing bowl add cooked and cooled rice, along with onion, mushroom mixture, sour cream, half and half, cheese, and seasonings. Combine well.
- Next fold in drained, blanched asparagus then transfer to your prepared baking dish and smooth out the top.
- Make the panko topping by combining panko crumbs, parmesan cheese, and melted butter. Evenly top the casserole with bread crumb mixture.
- Bake in the oven for 25-30 minutes or until top is light golden brown.
Notes
Nutrition
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