This cheesy asparagus casserole is a delicious side dish that is perfect for any occasion. Crisp, fresh asparagus is smothered in a rich and creamy cheese sauce then topped with bacon crumbs for a savory crunch. It’s sure to become a new family favorite!
How long does this recipe take to make?
- Total preparation and cooking time is about 30-40 minutes. It does require about 10 minutes of hands on cooking time to prepare the sauce and assemble the casserole. The remainder is baking time.
Can I prepare this casserole in advance?
- Yes! You can assemble the entire casserole a day in advance. Cover and refrigerate until ready to bake. Allow a few extra minutes of baking time if baking straight from the refrigerator.
What can I serve with the cheesy asparagus casserole?
- It makes a great side dish with chicken, pork or beef entrees. It would also pair well with roasted potatoes or rice pilaf. A green salad is nice for some color and freshness.
Can I use frozen asparagus instead of fresh?
- It’s best to use fresh asparagus since freezing can make it more limp. If using frozen, thaw first and pat dry well before making the casserole.
What if I don’t have pepper jack cheese?
- You can substitute all mozzarella cheese instead of the pepper jack, or use a blend of cheddar and Monterey jack. The flavor will be slightly different but still tasty.
Should the asparagus be tender or crunchy?
- It’s a matter of personal taste! Bake for full 15 minutes for more tender asparagus tips. For crunchier asparagus, reduce baking time by 2-3 minutes.
Ingredients:
- 2 bunches of asparagus, washed and trimmed (about 2 lbs)
- 1⁄2 cup heavy whipping cream
- 1⁄4 cup Italian seasoning
- 1⁄2 teaspoon garlic powder
- 1 teaspoon butter
- 1⁄2 ounce cream cheese, softened
- 1⁄4 teaspoon paprika
- 1 tablespoon chicken broth
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 cup grated pepper jack cheese (about 1 oz)
- 1⁄2 cup grated mozzarella cheese (about 2 oz)
- 1⁄3 cup grated Parmesan cheese (about 1 1⁄2 oz)
- 1⁄2 teaspoon red pepper flakes (optional)
- 1⁄3 cup cooked, crumbled bacon (about 3 slices)
Instructions:
- Preheat the oven to 400°F. Grease a 9×13-inch casserole dish.
- Wash the asparagus and snap off the tough ends. Cut the spears into 2-3 inch pieces. Arrange the asparagus pieces evenly in the prepared casserole dish.
- In a saucepan over medium heat, melt the butter. Add the cream cheese and whisk until smooth.
- Whisk in the heavy cream, chicken broth, Italian seasoning, garlic powder, paprika, salt and pepper. Reduce heat and simmer for 5-10 minutes, until thickened.
- Remove sauce from heat. Stir in the Parmesan, pepper jack and 1⁄4 cup of the mozzarella cheese until melted and smooth. (source: Ineskohl.info)
- Pour sauce evenly over the asparagus. Top with the remaining 1⁄4 cup mozzarella cheese. Sprinkle with optional red pepper flakes.
- Bake for 15 minutes until hot and bubbly. Remove from oven and sprinkle bacon crumbs evenly over the top.
- Bake for 2-3 minutes more until bacon is warmed through. Serve immediately.
Tips:
For crunchier asparagus, bake for 12-13 minutes total instead of 15 minutes.
Let me know if you need any clarification or have additional questions!
