Cheesy Asparagus Casserole
Spring has sprung! This easy to make asparagus casserole makes it so very easy to get more of this healthy veggie into your family's diet.
Equipment
- Oven safe casserole dish.
Ingredients
- 2 lbs fresh asparagus
- ¼ cup mayonaise
- 8 oz sharp cheddar cheese, grated
- ½ medium onion, chopped
- 2 tbsp flour
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup milk
- 1 tsp Kosher salt
- ½ tsp pepper
For the topping:
- 20 Ritz Crackers, crushed
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375℉.
- 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 sauté 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.