Cheesy Asparagus Casserole

Name: Cheesy Asparagus Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 lb Asparagus (2 pounds fresh asparagus (ends trimmed, cut into 1- to 2-inch pieces)); 4 oz Cream Cheese (4 ounces cream cheese (softened)); 2 cup Heavy Cream (1 cup heavy cream + 1 cup heavy cream); 2 tsp Garlic Powder (1 teaspoon garlic powder + 1 teaspoon garlic powder); 2 tsp Table Salt (1 teaspoon salt + 1 teaspoon salt); 1 tsp Black Pepper (½ teaspoon freshly ground black pepper + ½ teaspoon freshly ground black pepper); 3 cup Cheddar Cheese (1½ cups shredded sharp cheddar cheese (divided) + 1½ cups shredded sharp cheddar cheese (divided)); 5 tbsp Unsalted Butter (2 tablespoons unsalted butter + 3 tablespoons unsalted butter (melted)); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 piece Buttery Crackers (1 sleeve buttery crackers (about 35 crackers, crushed))

Cheesy Asparagus Casserole - Side Dish (American)

50 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 8 servings

Asparagus2 lb · 2 pounds fresh asparagus (ends trimmed, cut into 1- to 2-inch pieces)
Cream Cheese4 oz · 4 ounces cream cheese (softened)
Heavy Cream2 cup · 1 cup heavy cream + 1 cup heavy cream
Garlic Powder2 tsp · 1 teaspoon garlic powder + 1 teaspoon garlic powder
Table Salt2 tsp · 1 teaspoon salt + 1 teaspoon salt
Black Pepper1 tsp · ½ teaspoon freshly ground black pepper + ½ teaspoon freshly ground black pepper
Cheddar Cheese3 cup · 1½ cups shredded sharp cheddar cheese (divided) + 1½ cups shredded sharp cheddar cheese (divided)
Unsalted Butter5 tbsp · 2 tablespoons unsalted butter + 3 tablespoons unsalted butter (melted)
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Buttery Crackers1 piece · 1 sleeve buttery crackers (about 35 crackers, crushed)

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Steps

1Preheat and Prep
2Prep baking dish
3Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. Set aside.
4Trim asparagus and blanch thicker spears
5Trim woody ends from 2 pounds fresh asparagus. Cut into 1-to-2-inch pieces. For thick spears, blanch in a large pot of boiling salted water for 2–3 minutes. Drain and spread onto a clean kitchen towel. Pat completely dry.
6Method 1: Cream Cheese Sauce
7Melt cream cheese and cream
8In a medium saucepan over medium heat, combine 4 ounces softened cream cheese and 1 cup heavy cream. Stir continuously until cream cheese is fully melted and mixture is completely smooth, about 3–4 minutes.
9Add seasonings and grated cheese
10Stir in 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Add 1 cup shredded sharp cheddar cheese and stir until fully melted and incorporated.
11Remove from heat. Reserve remaining ½ cup shredded cheddar for topping.
12Method 2: Roux-Based Sauce
13Make roux
14In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour. Cook, whisking constantly, for 1–2 minutes until mixture turns lightly golden.
15Add heavy cream, cheese and seasonings
16Slowly pour in 1 cup heavy cream while whisking constantly. Continue to whisk until sauce thickens, about 3–4 minutes. Stir in 1 cup shredded sharp cheddar cheese until fully melted. Season with 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
17Remove from heat. Reserve remaining ½ cup shredded cheddar for topping.
18Assemble and Bake Whole Casserole
19Add asparagus to the dish
20Spread dried asparagus pieces in an even layer in prepared baking dish.
21Pour over cream sauce and sprinkle over cheese
22Pour cream sauce evenly over asparagus. Gently press pieces so they're coated and partially submerged. Sprinkle reserved ½ cup shredded cheddar over top.
23Bake uncovered
24Transfer to preheated oven. Bake uncovered 15 minutes.
25Make cracker topping
26While casserole bakes, combine 1 sleeve (about 35) crushed buttery crackers with 3 tablespoons melted unsalted butter in a small bowl. Stir until crumbs are evenly coated.
27Sprinkle over cracker topping
28Remove casserole from oven. Scatter buttered cracker mixture evenly over top.
29Bake
30Return to oven. Bake 15–20 minutes more, until sauce is bubbling at edges and cracker topping is golden brown. For a deeper golden crust, broil on High (around 500–550°F) for 1–2 minutes; watch closely to avoid burning.
31Rest
32Remove from oven. Let rest uncovered 5–10 minutes before serving. Sauce will thicken as casserole cools slightly.