Cheesy Asparagus Casserole is tender fresh asparagus spears baked in a creamy, garlicky cream cheese sauce with Parmesan, pepper jack and mozzarella, topped with crisp bacon. It is an easy side dish that turns plain asparagus into something special for Easter, a holiday table or a weeknight steak dinner.
How to make cheesy asparagus casserole: Lay trimmed asparagus in a greased 9×13-inch dish. Simmer a sauce of butter, cream cheese, cream, broth and seasonings, melt in Parmesan and pepper jack, pour it over, top with mozzarella and bake at 400°F for 15 minutes. Add bacon and bake 3 minutes more.
Why You’ll Love It
- Three cheeses: Parmesan and pepper jack in the sauce, mozzarella on top.
- Quick bake: less than half an hour in a hot oven.
- Crispy bacon finish: added at the end so it stays crunchy.
- Serves 6: a generous side for a holiday or family dinner.
Ingredient Notes
Asparagus: Two bunches of fresh asparagus. Snap or trim off the woody ends. Medium spears are ideal; very thin ones can overcook, and very thick ones may need a few extra minutes.
Cream cheese, cream and broth: They form a smooth, rich sauce. Let the cream cheese soften so it melts quickly into the butter.
Cheeses: Parmesan adds salty depth, pepper jack a gentle heat and mozzarella a stretchy, golden top. I grate the cheeses myself, because freshly grated cheese melts into a smoother sauce.
Seasonings: Italian seasoning, garlic powder, paprika, salt, pepper and a pinch of red pepper flakes give the sauce plenty of flavor.
Bacon: A third of a cup, cooked and crumbled, sprinkled on for the last few minutes only.
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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
How to Make Cheesy Asparagus Casserole
1. Prepare the asparagus. Preheat the oven to 400°F (200°C). Grease a 9 x 13-inch baking dish. Rinse the asparagus, trim the tough ends and arrange the spears in a single layer in the dish.
2. Make the sauce. Melt the butter in a medium skillet over medium heat. Add the cream cheese and stir until melted. Pour in the cream, stirring continuously, then add the broth, Italian seasoning, garlic powder, paprika, salt and pepper. Whisk until combined and simmer until slightly thickened.
3. Add the cheese. Add the Parmesan and pepper jack and stir until melted and smooth.
4. Assemble. Pour the cheese sauce over the asparagus. Sprinkle the mozzarella and red pepper flakes on top.
5. Bake. Bake for 15 minutes, until the asparagus is tender and the cheese is melted. Sprinkle the bacon on top and bake 3 minutes more.
6. Serve. Let the casserole cool for a few minutes before serving.
How to Keep Asparagus Tender, Not Mushy
Asparagus cooks fast, so this casserole bakes hot and short. At 400°F, 15 minutes is enough to make the spears tender while they still have a little bite and a bright green color.
Arrange the spears in a single layer rather than piled up. Every spear then gets the same heat and the same coating of sauce, and none are left crunchy in the middle of a stack.
Match the time to the thickness. I test a spear with the tip of a knife at 15 minutes; it should slide in easily. Thin spears may be done a little sooner, thick ones a few minutes later.
Tips for Success
Why is the casserole watery?
Asparagus releases water as it bakes. Pat it dry after rinsing and let the sauce simmer until slightly thick before pouring it over.
Why is the sauce grainy?
The heat was too high when the cheese went in. Stir the Parmesan and pepper jack in over medium-low heat until smooth.
Why are the ends tough?
The woody ends were not trimmed enough. Bend a spear and it will snap where the tender part begins; trim the rest to match.
Serving It for Easter or a Holiday Dinner
Asparagus is at its best in spring, which makes this casserole a natural fit for Easter next to a glazed ham. It bakes quickly at a high temperature, so slide it into the oven while the ham rests, and it will be bubbling by the time the meat is carved.
For a bigger crowd, use two dishes rather than piling the asparagus deeper in one, so every spear stays in a single layer and cooks evenly.
Variations
- More heat: add extra red pepper flakes or use all pepper jack.
- Crunchy topping: sprinkle buttered breadcrumbs over the mozzarella before baking.
- Vegetarian: skip the bacon and use vegetable broth in the sauce.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days. Reheat in the oven or microwave until hot; the asparagus softens further when reheated.
What to Serve With It
This side goes with roast chicken, ham, steak or salmon, like Parmesan crusted chicken or Caesar chicken with asparagus. For more vegetable sides, try smothered green beans, easy creamy corn casserole or baked cheesy mushrooms, and for a holiday spread, scalloped potatoes.
Frequently Asked Questions
What kind of cheese is best in asparagus casserole?
A mix works best: Parmesan for flavor, a good melting cheese like mozzarella or Gruyère for creaminess, and a little pepper jack for heat.
Can I use frozen asparagus?
Yes. Thaw it and pat it very dry first, and bake a few minutes less, since frozen asparagus is softer.
Can I make it ahead?
Trim the asparagus and make the sauce a day ahead, and keep them separate in the refrigerator. Assemble and bake just before serving.
Final Notes
Keep the spears in a single layer and add the bacon at the end. If you have a question or make it, tell me how it turned out in the comments.
Cheesy Asparagus Casserole
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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!
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
