This casserole brings together tender asparagus, luscious, cheesy sauce with a dash of spice, and crispy bacon on top for that extra flavor and texture. Served as a robust side or cozy main, this Cheesy Asparagus Casserole can quickly become a family favorite!
Why You’ll Love This Recipe:
Cheese Lovers’ Dream: With three cheeses (Parmesan, pepper jack and mozzarella), this casserole is rife with gooey, melty deliciousness.
Rich Flavor with Minimal Ingredients: The creamy sauce is flavored with Italian herbs, garlic and paprika, perfect for highlighting the earthy fresh flavor of asparagus.
Versatile and Crowd-Pleasing: Well-suited for a side at holidays, barbecues or weeknight dinners, and it’s easy to customize for different palates.
Key Ingredients:
Asparagus: No vegetable shines quite as bright in this dish as fresh asparagus, which adds its unmistakable green hue and irresistible tender-crisp bite. You can replace them with green beans, if you are not feeling them, or even broccoli florets, if you want to switch it up.
Cream Cheese: Contributes to the silky sauce and allows it to coat every single piece of asparagus. Full-fat cream cheese provides the richest quality, but low-fat can suit if you want a lighter version.
Heavy Whipping Cream: This is going to set you up for a creamy sauce. Half-and-half will work as a substitute, but it will yield a slightly thinner sauce.
Parmesan Cheese: Provides a sharp, nutty flavor. Grate it fresh for optimal meltiness, or use Pecorino Romano instead for a similar taste that’s a little saltier.
Pepper Jack Cheese: A touch of heat from the pepper jack cheese adds some nice spice to the sauce. For a milder flavor, Monterey Jack or sharp cheddar would work.
Mozzarella Cheese: The melted mozzarella on top creates a lovely golden surface and the ultimate cheese-pull effect. The provolone can be substituted in for a similarly melty experience.
Red Pepper Flakes: Optional, but this helps add a gentle heat that balances the creaminess. You can modify or eliminate based on your heat request.
Bacon: No sauce is complete without smoky, crispy bacon bits to balance out the sauce’s richness, plus add an irresistible texture contrast. Skip for vegetarian-friendly, or use turkey bacon if you’d like.
All the quantities and instructions are located in the recipe card below
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Step-by-Step Instructions:
Preparing the Asparagus
Preheat the Oven:
Preheat oven to 400°F (200°C) This way, the casserole will bake through.
Prepare the Asparagus:
Wash the asparagus to remove all the earth.
Snap or cut off the tough ends and discard the bottom inch or two of each spear.
Arrange in Baking Dish:
Butter or spray a 9 x 13-inch baking dish with non-stick spray.
If using asparagus, arrange in a single layer in the dish to ensure even cooking.
Making the Cheese Sauce
Melt the Butter:
Add 1 tablespoon butter to a medium skillet, and melt over medium heat. That will create the base of the sauce.
Mix Cream Cheese and cream
Add 1/2 ounce of softened cream cheese to the butter and mix until melted.
Slowly add in 1/2 cup heavy whipping cream while stirring.
Add Seasonings:
To it add 1 tablespoon of chicken broth, 1/4 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper.
Mix until fully combined and smooth.
Simmer the Sauce:
If the sauce is too thick, adjust the heat to medium-low and whisk as it simmers to prevent sticking.
Just bring to a very gentle boil until cream reduces and thickens a bit.
Add the Cheeses:
When the sauce has thickened, add 1/3 cup grated parmesan cheese and 1/8 cup grated pepper jack cheese.
And stir until the cheeses melt and the sauce is smooth.
Assembling the Casserole
Pour the Cheese Sauce:
Drizzle the sauce over the asparagus in the baking dish, pouring down the center when possible.
Top with Mozzarella and Red Pepper Flakes:
Dust the sauce with 1/2 cup of grated mozzarella cheese.
For a bit of heat, you can add 1/2 teaspoon of red pepper flakes, if you want.
Baking the Casserole
First Bake:
Add the dish to the hot oven for 15 minutes until the asparagus is cooked and the cheese melted. If you like your asparagus crunchier, cut the baking time by a couple of minutes.
Add Bacon:
Top with 1/3 cup cooked, crumbled bacon for added flavor and texture, remove casserole from oven and sprinkle over the top.
Final Bake:
Put the dish back in the oven for another 3 minutes, so the bacon heats through.
Serving
Serve and Enjoy:
Let the casserole rest for a few minutes until set and serve warm. This dish can stand up to roasted meats, grilled chicken, or it can be eaten as a vegetarian main.
Serving Suggestions:
As a Side Dish: This casserole makes a nice accompaniment to roasted chicken, pork chops or a holiday ham for a full meal.
As a Vegetarian Main: Serve with a side of roasted potatoes, or a simple side salad, for a filling meal.
Wine Pairing: A dry white like Sauvignon Blanc or Chardonnay balances the richness and cheesiness nicely.
Storage and Meal Prep Tips:
Refrigeration: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Heat leftovers in the oven at 350 degrees until hot, about 10 minutes, or microwave, 30 seconds at a time, until warmed through.
Make Ahead: You can prepare the cheese sauce ahead and keep in the fridge. Put together and bake just before serving for the freshest texture.
Variations:
Keto-Friendly Option
With its low-carb ingredients, this casserole is virtually keto as-is! Make sure your chicken broth is sugar free, and replace the paprika with smoked paprika for an extra punch of flavor.
Vegetarian Version
Just leave out the bacon for a vegetarian-friendly dish. (Optional: You could top these with toasted nuts like almonds or walnuts for a crunchy finish if you want.)
Extra Veggie Addition
If you’d like it to have more vegetables, you can also fold in some sautéed mushrooms or a handful of fresh spinach to the cheese sauce before draping it over the asparagus.
Spice It Up
For a more robust flavor, stir a teaspoon of Dijon mustard into the cheese sauce for a little acidity, or use another cup of shredded pepper jack cheese for the topping before the casserole goes into the oven.
Conclusion:
Cheesy Asparagus Casserole — A delicious way to eat fresh asparagus that is creamy and savory. The richness of the melted cheeses, tender spears of asparagus and smoky bits of bacon make it a crowd pleaser every single time. Ideal for a quick weeknight dinner or a fancier occasion, this casserole serves up deep flavors with no fuss. Enjoy every cheesy bite!
Cheesy Asparagus Casserole
Ingredients
- 2 bunches asparagus
- 1 tablespoon butter
- 1/2 ounce cream cheese softened
- 1/2 cup heavy whipping cream
- 1 tablespoon chicken broth
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup Parmesan cheese grated
- 1/8 cup pepper jack cheese grated
- 1/2 cup mozzarella cheese grated
- 1/2 teaspoon red pepper flakes
- 1/3 cup bacon cooked and crumbled
Instructions
- Preheat oven to 400°F (200°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray. Rinse asparagus and trim off tough ends. Arrange asparagus in a single layer in the baking dish.
- Melt butter in a medium skillet over medium heat. Add cream cheese and stir until melted. Pour in heavy cream, stirring continuously. Add chicken broth, Italian seasoning, garlic powder, paprika, salt, and pepper. Whisk until well combined and let the sauce simmer until slightly thickened.
- Add Parmesan and pepper jack cheeses to the skillet, stirring until melted and smooth.
- Pour the cheese sauce over the asparagus in the baking dish. Sprinkle mozzarella cheese over the sauce and add red pepper flakes.
- Bake for 15 minutes, until the asparagus is tender and cheese is melted. Remove from oven, sprinkle crumbled bacon on top, and bake for an additional 3 minutes.
- Let the casserole cool for a few minutes before serving. Enjoy!