Spring is asparagus season! When fresh asparagus starts making an appearance at the market I know that winter is finally behind us and fair weather is on its way. Eating more asparagus when it’s in season means it’s going to be fresh and chances are it will be on sale, making it affordable too. Do you know that Asparagus has numerous good-for-you health benefits? It’s been shown to prevent UTI’s, it’s packed with Antioxidants, Vitamin E and K, it’s rich in Folic Acid, and it has been shown to promote gut health. And if that’s not reason enough to get more asparagus into your diet, it’s low in fat and calories and can help with weight loss. Plus it’s absolutely delicious! This easy to make casserole makes it so very easy to get more asparagus into your family’s diet. One taste and you’ll get no complaints from your veggie hating kids. It’s loaded with the cheese they love and the buttery cracker topping gives it the perfect crunchy finish.
Preheat oven to 375ā.
Wash and cut asparagus spears into 1 inch pieces; discard tough woody portions of the stems.
Shred the cheese. Don’t use the pre-shredded stuff it doesn’t melt well. You’ll get the best results shredding the cheese yourself.
Place asparagus, mayonnaise, and shredded cheddar cheese in a large mixing bowl and stir to combine. Set aside.
Place crackers in a plastic baggie and crush them.
In a small bowl combine crushed cracker crumbs with 2 tablespoons melted butter. Set aside.
In a saucepan melt 2 tablespoons butter over medium heat.
Once butter has melted add chopped onion and cook until soft and translucent, about 4-5 minutes.
Add minced garlic to the pan and sautƩ until fragrant, about 1 minute.
Sprinkle the flour over the onions in the pan and stir to coat the onions. Cook for about 2 minutes to cook off the raw flour taste.
Slowly add milk to the pan and stir to incorporate with the flour and onions in the pan.
Stir until lumps are gone and sauce thickens, about 3 minutes.
Add salt and pepper and stir to combine.
Pour sauce into the bowl with the asparagus, cheddar cheese and mayonnaise. Stir to combine all the ingredients together.
Transfer the asparagus mixture into an oven safe casserole dish, and spread the buttered cracker crumbs over the filling in an even layer.
Bake for 45-50 minutes until casserole is hot and bubbly.
Switch oven temperature to “broil” and toast until breadcrumbs are a rich golden brown.
We love this cheesy, veggie packed casserole! It’s easy to make and could easily be made in advance if you are entertaining. Just top with the buttered cracker crumbs before popping it in the oven. Be sure to give this tasty, easy to make casserole a try, you will love it!
Cheesy Asparagus Casserole
Equipment
- Oven safe casserole dish.
Ingredients
- 2 lbs fresh asparagus
- Ā¼ cup mayonaise
- 8 oz sharp cheddar cheese, grated
- Ā½ medium onion, chopped
- 2 tbsp flour
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup milk
- 1 tsp Kosher salt
- Ā½ tsp pepper
For the topping:
- 20 Ritz Crackers, crushed
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375ā.
- Wash and cut asparagus spears into 1 inch pieces; discard tough woody portions of the stems.
- Place asparagus, mayonnaise and shredded cheddar cheese in a large mixing bowl and stir to combine. Set aside.
- Place crackers in a plastic baggie and crush them.
- In a small bowl combine crushed cracker crumbs with 2 tablespoons melted butter. Set aside.
- In a saucepan melt 2 tablespoons butter over medium heat.
- Once butter has melted add chopped onion and cook until soft and translucent, about 4-5 minutes.
- Add minced garlic to the pan and sautƩ until fragrant, about 1 minute.
- Sprinkle the flour over the onions in the pan and stir to coat the onions. Cook for about 2 minutes to cook off the raw flour taste.
- Slowly add milk to the pan and stir to incorporate with the flour and onions in the pan. Add salt and pepper.
- Stir until lumps are gone and sauce thickens, about 3 minutes.
- Pour sauce into the bowl with the asparagus, cheddar cheese and mayonnaise.
- Stir to combine all the ingredients together.
- Transfer the asparagus mixture into an oven safe casserole dish.
- Spread the buttered cracker crumbs over the filling in an even layer.
- Bake for 45-50 minutes until casserole is hot and bubbly.
- Switch oven temperature to "broil" and toast until breadcrumbs are a rich golden brown.
A huge shout out to Lindsay at mytherapistcooks.com for providing the inspiration for this fabulous, easy to make recipe! Be sure to check out her blog for more amazing recipes! She has created a beautiful website with loads of delicious recipes to inspire you to cook something spectacular for dinner tonight.
Did You Make This?
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John 6:35
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