Asparagus Casserole is a bridge between seasons. With a rich and creamy sauce, crisp topping, and tender fresh asparagus, it’s a marriage between cold-weather comfort and the happiest harbingers of spring.
A seasonal riff on my popular Healthy Green Bean Casserole, this healthy asparagus casserole is the perfect way to say farewell to winter and hello to the warmer months ahead.
Like my favorite healthy casserole recipes, this is a from-scratch casserole that ditches the cream of mushroom soup and uses simple ingredients you likely already have around.
5 Star Review
“Since I made this, my whole family now loves asparagus. My kids even wanted seconds!”
— Lindsey —
Why Make Asparagus Casserole
That said, it’s so easy to make (and so creamy and delish!) you don’t need to wait for a special occassion to make it .
Just like this Broccoli Bake, it’s a fun, yummy way to eat your veggies.
- Quicker and Easier. Unlike green bean casserole, this is one creamy vegetable casserole that doesn’t require blanching before adding the vegetables to the sauce.
- Seasonal. While asparagus can be found year-round, the best spears are found in spring. The season is short, so grab some asparagus while it is in season.
- Sneaky. Are vegetable haters in your house? I find disguising vegetables under a cloak of creamy wonderment and crispy crunch (hello, Cauliflower Casserole) is a surefire way to please even the most
How to Make Asparagus Casserole
Like a summertime Zucchini Casserole, what makes this easy asparagus casserole recipe special is its use of fresh ingredients.
Skip asparagus casserole cream of mushroom soup-style.
In fact, with this recipe, you can skip canned asparagus casserole of any kind.
While I am all for a smart shortcut, here, using unprocessed, wholesome ingredients pays off in every bite.
- Asparagus. This low-calorie veggie is the scrumptious star of our casserole and these other asparagus recipes. It pairs beautifully with mushrooms and the cheesy breadcrumb topping. Plus, asparagus is rich in fiber, vitamins, and folate.
- Mushrooms. Mushrooms bring earthy, umami goodness to the casserole, giving it deep flavor. They’re also filled with fiber, antioxidants, and vitamins.
- Milk. 2% milk provides the casserole with the perfect amount of richness without the need for heavy cream.
- Flour. Helps thicken the casserole filling and makes it luscious.
- Spices. Salt, pepper, dried basil, and nutmeg give the casserole delicious flavor. A bit of garlic would be a nice aromatic addition too.
- Greek Yogurt. Using Greek yogurt to thicken casseroles is one of my favorite healthy hacks. It’s creamy, tangy, and packed with protein.
- Fresh Basil. Basil is a spectacular finishing touch that adds wonderful freshness.
- Crispy Panko Topping. A combination of whole wheat panko breadcrumbs, Parmesan, lemon zest, and melted butter creates our crispy casserole topping. It’s perfectly cheesy and flavorful!
Casserole Topping Options
Crunchy panko breadcrumbs are my go-to for casserole toppings, but they are certainly not the only option! Here are a few ideas for ways to top your asparagus casserole:
- Fried Onions. French fried onions are a casserole classic, and they’d be absolutely delicious on top of this asparagus casserole.
- Bacon. The ultimate crowd-pleaser! Finish off the casserole with some crumbed pieces of Oven Baked Bacon or Air Fryer Bacon.
- Nuts. For an extra crunchy finish, try topping your casserole with chopped nuts. Walnuts, almonds, or pine nuts would be tasty here.
- Stir the Parmesan topping together.
- Sauté the asparagus, onion, and mushrooms.
- Stir in the flour, until it disappears. Pour in the milk to make the sauce.
- Once the sauce has thickened, remove it from the heat. Add the yogurt, lemon juice, and fresh basil.
- Transfer the asparagus mixture to a baking dish.
- Add the breadcrumb mixture on top. Broil to toast the topping. Let stand for a few minutes, then ENJOY!
- To Store. Refrigerate the casserole in an airtight container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave.
- To Freeze. Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
The casserole can be assembled without the topping up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate (or freeze).
When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Sprinkle with the breadcrumb topping and bake as directed.
What to Serve with Asparagus Casserole
Need help putting together your Easter, Mother’s Day, or Asparagus Appreciation Day (okay, I made this one up) menu plan?
Pair this easy casserole with one or more of these delectable options.
Recommended Tools to Make this Recipe
- Baking Dish. One of my most-loved kitchen tools.
- Dutch Oven. The perfect tool for preparing the casserole ingredients.
- Citrus Juicer. My #1 hack for easily juicing lemons and limes.
Beautiful Baking Dish
This high-quality baking dish will be your go-to for casseroles and so much more. It’s heavy-duty and will last a lifetime.
Asparagus season, we welcome you, casserole style!
Frequently Asked Questions
I have not experimented with a substitution for Greek yogurt, so you would be rolling the dice if you decide to try it. If you’re looking for a place to start, you could try sour cream or your favorite non-dairy yogurt.
Sure. While I really enjoy the crunchy topping, if you prefer to leave it off due to dietary restrictions or personal preference, feel free. You can simply top it with Parmesan cheese or enjoy the casserole naked too. If you’re looking for an alternative to breadcrumbs, Ritz crackers may be a good option too.
Mushy asparagus was likely overcooked. Keep in mind thin asparagus stalks may cook more quickly than thick asparagus ones. For best results, choose stalks close to the same thickness and adjust the cooking time accordingly to ensure your asparagus cooks perfectly.
- 1/2 cup whole wheat panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- Zest of 1 small lemon plus 1 tablespoon juice, divided
- 3 tablespoons unsalted butter divided
- 1 tablespoon extra-virgin olive oil
- 2 pounds asparagus trimmed and cut into 1-inch pieces
- 1 medium onion very thinly sliced
- 8 ounces baby bella (cremini) mushrooms, sliced (do not use plain white mushrooms, as they do not have much flavor)
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground nutmeg
- 7 ounces 2% Greek yogurt
- 1/4 cup chopped fresh basil plus additional for garnish
Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.
In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.
Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.
Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.
Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.
Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.
Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.
Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.
Spoon the mixture into the prepared baking dish and spread into an even layer.
Sprinkle the breadcrumb mixture over the top.
Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.
- TO MAKE AHEAD: The casserole can be assembled without the topping through Step 9 up to 1 day in advance or frozen up to 1 month in advance; be sure you are using a freezer-safe baking dish. Cover tightly and refrigerate. When ready to bake, let come to room temperature (if the dish is in the freezer, place it in the refrigerator the night before to thaw). Sprinkle with breadcrumb topping and bake as directed.
- TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
- TO FREEZE: Freeze leftover casserole in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 10)Calories: 140kcalCarbohydrates: 13gProtein: 8gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgPotassium: 384mgFiber: 2gSugar: 6gVitamin A: 905IUVitamin C: 6mgCalcium: 146mgIron: 2mg
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