Creamy Asparagus Casserole
Tender asparagus coated in a light creamy sauce and topped with toasted buttery bread crumbs. A luscious side dish perfect for any occasion.
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Creamy Asparagus Casserole is a 30-minute side dish that even the non-asparagus lover might fall for. The creamy sauce is lightened-up using low-fat milk instead of cream, yet still has a decadent, creamy cheesy flavor. Panko crumbs give it a buttery crunch which pairs so well with the tender asparagus.
Serve this at your next holiday gathering or simply pair it with roasted chicken for an easy weeknight side. Either way you will love this simple delicious casserole.
Let’s eat!🤍
Creamy Asparagus Casserole
Ingredients
- 2 tbsp butter, divided
- 1/4 cup whole wheat or regular panko breadcrumbs
- 1 pound asparagus, ends trimmed and cut in 2-inch pieces
- 1 tbsp shallot, chopped super fine
- 1 tbsp flour
- 1 cup 1% milk 2% and whole milk can also be used
- 2 ounces light cream cheese
- 1/3 cup low-skim mozzarella cheese, shredded
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- pinch ground nutmeg
Instructions
Preheat oven to 450°F.
- Fill a large bowl with water and ice and set aside near stove. Bring a large pot of water to a boil.
- While water comes to a boil, melt 1 tablespoon of butter in small microwavable bowl and stir in panko crumbs until coated.
- Add asparagus to boiling water and cook until bright green, about 1 minute. Drain and transfer to ice water. Let set for 3 minutes, drain and pat dry. Arrange asparagus in an 10×8 oblong casserole dish, or a square 8×8 dish.
- Heat a medium size sauce pan on medium-high heat. Add the remaining 1 tablespoon of butter and stir until melted. Add the shallots and sauté about 1 minute. Stir in flour and cook for 30 seconds. Gradually whisk in milk and bring to a boil. Continue to whisk constantly until mixture thickens, about 5 minutes. The milk can burn easily so don't walk away during this process. Remove from heat. Stir in cream cheese, mozzarella, salt, pepper, and nutmeg until smooth and creamy. Taste to make sure it has enough salt for your liking.
- Pour cream sauce over asparagus and stir to coat. Top with panko crumbs and bake for 8-10 minutes until the top is golden brown and the asparagus are tender. Serve immediately!
Notes
- Sharp cheddar
- Gruyere
- Parmesan
- Monterey Jack
Nutrition
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