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Close-up of asparagus casserole showing tender asparagus in a rich sauce with a crunchy cheese cracker topping being lifted from the casserole dish with a spoon.
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Asparagus Casserole Recipe

Tender asparagus baked in a rich, savory sauce and finished with a buttery Cheez-It topping that adds the perfect crispy bite.
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 8 servings
Calories 355kcal
Author Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • 2 lbs fresh asparagus trimmed and cut into 2-inch pieces
  • 1 tablespoon butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 10.5 ounce can cream of mushroom soup (or cream of chicken)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • For the topping:
  • 1 ½ cups Cheez-Its lightly crushed
  • 2 tablespoons butter melted
  • ½ cup shredded cheddar cheese

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13 baking dish.
  • Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green and just tender. Drain and immediately rinse with cold water to stop cooking. Set aside.
    Blanched asparagus in a stockpot being stirred with a spatula.
  • In a skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
    Diced onions and garlic sautéing in butter in a skillet.
  • In a large bowl, combine the soup, sour cream, mayonnaise, shredded cheddar, salt, pepper, and the onion mixture. Stir until smooth.
    Creamy casserole mixture being stirred together in a large mixing bowl.
  • Fold in the asparagus until evenly coated. Spoon the mixture into the prepared baking dish and spread evenly.
    Asparagus folded into the sauce mixture in a white mixing bowl with a blue spatula.
  • Make the Cheez-It topping - In a small bowl, mix crushed Cheez-Its with melted butter and the extra cheddar cheese.
    Crushed crackers, cheese and butter being stirred together with a spoon.
  • Sprinkle the topping evenly over the casserole. Bake uncovered for 30–35 minutes, until hot and bubbly with a golden, crispy top.
    Creamy sparagus casserole in baking dish with cheesy cracker topping being spooned over the mixture prior to baking.
  • Let it sit for 5–10 minutes before serving so it sets up nicely, enjoy!!

Notes

Storage - Cover and refrigerate for up to 3 days. For reheating, use the oven if you can—it helps bring back some of that crisp texture on top. 
I don't recommend freezing this casserole. The asparagus gets soft and spongy and the cracker topping gets soggy.

Nutrition

Calories: 355kcal | Carbohydrates: 16g | Protein: 11g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 777mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1300IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 3mg
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