Grandma’s Holiday Cheesy Asparagus Casserole
This dish features tender asparagus nestled in a rich, velvety cream sauce, topped with a golden blanket of melty cheeses and optional crispy breadcrumbs for that perfect holiday crunch.
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Prep time: 10–15 minutes
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Cook time: 20–25 minutes
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Servings: 6–8
Ingredients
The Base
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2 lbs fresh asparagus, woody ends trimmed
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2-3 cloves garlic, minced (or 1 tsp garlic powder)
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1/2 tsp salt and 1/4 tsp black pepper (to taste)
The Creamy Sauce
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3 tbsp unsalted butter
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2 tbsp all-purpose flour
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2 cups heavy cream (can substitute with whole milk for a lighter version)
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1/2 cup freshly grated Parmesan cheese
The Cheesy Topping
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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Optional: 1/2 cup Panko breadcrumbs or crushed Ritz crackers mixed with 2 tbsp melted butter for extra crunch
Instructions
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Prep the Oven and Asparagus: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Place the trimmed asparagus in the dish in a mostly even layer.
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Make the Roux: In a small saucepan, melt the 3 tbsp of butter over medium heat. Whisk in the flour and cook for about 1–2 minutes until lightly golden and bubbling.
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Simmer the Sauce: Gradually whisk in the heavy cream and minced garlic. Simmer for 3–5 minutes, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
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Add Cheese to Sauce: Remove from heat and stir in 1/2 cup of the Parmesan cheese, salt, and pepper until the cheese is melted and smooth.
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Assemble: Pour the hot cheese sauce evenly over the center of the asparagus, leaving the tips exposed if you prefer a little roast on them. Sprinkle the mozzarella and the remaining Parmesan cheese over the top. If using breadcrumbs or crackers, scatter them over the cheese.
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Bake: Pop it in the oven for 15–20 minutes until the asparagus is tender and the cheese is bubbly and golden. For an extra crispy top, you can broil it for the last 2 minutes