Creamy Asparagus Casserole
You'll love this easy asparagus casserole recipe! Tender asparagus spears are baked with a cream sauce, then topped with Ritz crackers or fried onions.
Ingredients
- 2 pounds asparagus, fresh, cut into 2-inch pieces
- 1 tablespoon lemon juice
For the creamy sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 8 ounces cream cheese, softened, cubed
- 1 cup 2% milk
- ½ cup Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- ⅛ teaspoon black pepper
For topping:
- ½ cup French fried onions or crushed Ritz cracker crumbs, for topping
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Quickly blanch the asparagus in a boiling pot of water for 2 minutes. Transfer asparagus to a bowl of ice water to stop the cooking process.
- Grease a 2.5-quart casserole dish.
- Arrange asparagus in the bottom of the dish; squeeze lemon juice on top and toss to evenly coat the asparagus.
- In a small saucepan, melt butter on medium heat. Once melted, add flour to the melted butter and stir vigorously to form a paste.
- Reduce heat to low, add cream cheese and milk. Melt the cream cheese, stirring often to prevent the mixture from burning on the bottom of the pan.
- Add Parmesan cheese, garlic powder, salt, black pepper. Stir for 2–3 minutes on low heat, bringing to a gentle simmer until the sauce starts to thicken.
- Pour sauce over asparagus, sprinkle the top of the casserole with fried onions or crushed cracker crumbs.
- Bake for 15–18 minutes, or until asparagus reaches desired level of doneness and the cracker crumbs are golden brown.
Notes
If you have extra thin asparagus (or extra thick asparagus), you may want to subtract or add a few minutes from the bake time!
Serving: 1, Calories: 124kcal, Carbohydrates: 11g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 17mg, Sodium: 190mg, Fiber: 2g, Sugar: 3g
Did you make this recipe?Please leave a review or share a photo on Instagram.