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Cheesy Baked Asparagus Casserole

Name: Cheesy Baked Asparagus Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 pounds asparagus (fresh or thawed); 2 large shallots; 4 cloves garlic; 22.6 ounces cream of mushroom soup (22.6 oz soup = 1 large family size can ); 1 ½ cup shredded cheddar cheese; 1 ½ cup Panko breadcrumbs; ¼ teaspoon black pepper

By Marley Goldin

on August 21, 2023

last updated December 18, 2024

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5 from 3 votes

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This Asparagus Casserole combines the earthy goodness of asparagus, garlic, shallots, and cream of mushroom soup with melty cheddar cheese and tops it with crispy panko breadcrumbs.

Looking for a mouthwatering veggie-packed side dish to feed a crowd? This Cheesy Baked Asparagus Casserole is the ultimate crowd-pleasing accompaniment to any meal!

Reminiscent of a classic green bean casserole, this green-vegetable-based baked casserole boasts tender asparagus spears with a velvety blend of garlic, shallots and rich, cream of mushroom soup all topped with a peppery golden-brown, Panko crunch.

As a non-stop mom with a love of bold flavors, a casserole that feeds A LOT and only requires one dish, 10 minutes of hands-on prep time, and 7 ingredients that doesn’t skimp on taste is right up my alley.

Asparagus Casserole with crispy Panko top served on a plate with a fork

Asparagus Casserole Ingredient Highlights

Fresh asparagus is preferred, but you can also use thawed frozen asparagus. Canned will work but will change the texture significantly.

This recipe requires about 3 cups of soup, or one large family-sized can.

You can buy pre-shredded cheddar cheese for ease and convenience, but if you want the best of the best quality and flavor, grate your own cheddar from a block!

Pre-shredded cheese has extra additives that keep the strands from sticking together that also slightly alter the melting process. If you have the patience to grate it or use a grating insert in a food processor, I find it’s worth it!

I used sharp but choose any cheddar from mild to sharp depending on your preference.

Italian breadcrumbs work in a pinch, but Panko will give you the crunchiest top.

All ingredients needed for Asparagus Casserole including asparagus, cheddar cheese, cream of mushroom soup, garlic, pepper, Panko, and shallot

Asparagus Casserole with Cheese Tips and Tricks

How to Make Asparagus Casserole

Keep your asparagus fresh until you’re ready to use it by arranging the spears in a jar with the tips pointed up. Fill the jar with a couple of inches of water so that the ends are submerged and store the jar in the refrigerator.

When it’s time to make this cheesy vegetable casserole, give your asparagus a good rinse or soak. Those asparagus tips can be sneaky little hideouts for grit or dirt, so a good soak works wonders to clear them out.

Asparagus has those rugged, “woody” ends that are a chewy challenge. So, it’s a total must to remove those ends before you get to cooking.

But don’t just toss those ends in the trash! You can stash them in a freezer bag along with other veggie scraps to make your own delicious veggie broth, or you can compost them.

I find that the easiest way to get rid of those ends is to simply snap them off. Grab that asparagus with your clean hands and give it a gentle break – it’ll naturally snap where the ends turn stubborn.

Then, chop the asparagus spears into 3 or 4 pieces. We’re looking for roughly bite-sized chunks, or slightly larger to help you easily eat it with a fork once it’s all baked up and cheesy.

Peel and dice your shallot and peel and mince your garlic next.

Add the prepped fresh asparagus, shallots, and garlic to the casserole dish and toss it to mix it all together. Then, add the cream of mushroom soup and mix to coat.

Adda generous layer of cheddar cheese, then an even layer of Panko breadcrumbs and finally, black pepper on top.

Bake your asparagus casserole until the cheese and soup is bubbling and the Panko top is crispy and golden brown.

Soaking asparagus in water to thoroughly clean it — Soaking asparagus is a great way to clean it and remove any grit hiding in the tips.

Snapping woody ends off asparagus — To remove the woody ends, break the asparagus in two. It will naturally snap where the ends start to get tough.

Asparagus with woody ends cut off, then sliced into thirds. — Chop your asparagus into 3 or 4 pieces so they are more bitesized.

Slicing a shallot in half so it's easier to peel. — Chop the ends off the shallots and slice them in half lengthwise.

Peeling and discarding outer layer of shallot. — Once sliced, the shallots will be easier to peel.

Dicing shallots on a chopping board. — Once you peel away the outer layer, dice your shallot.

Using the flat side of a knife to crush garlic — Crush your garlic with the flat end of your knife to make it easier to peel.

Peeling outermost layer away from garlic — Peel away the outer layer, discard it, and mince your garlic.

Mixing asparagus, shallots, and garlic in a casserole dish — Add your prepped vegetables to a casserole dish and toss.

Pouring cream of mushroom soup over asparagus, shallots, and garlic — Add the cream of mushroom soup and stir to coat.

Adding shredded cheddar cheese to asparagus casserole — Add an even layer of shredded cheddar cheese.

Adding top layer of panko to asparagus casserole — Add a top layer of Panko and finish with cracked black pepper.

Golden brown Panko-topped casserole with asparagus — Bake at 375°F for 45-50 minutes until cheese is bubbling and top is crispy and golden brown.

How to Serve Asparagus Casserole

This delicious asparagus casserole is an absolute winner of a side dish for the Holidays, dinner parties, and for family gatherings because it’s a total crowd pleaser and is absolutely versatile.

Here are some of my favorite dishes to serve with this asparagus casserole:

Using a large spoon to scoop out a serving of Asparagus Casserole

How I Store and Reheat Leftover Cheesy Asparagus Casserole

Leftover asparagus casserole will last for 2-3 days in the refrigerator. It’s best to allow it to cool completely first and then cover with aluminum foil. Of course, you can use a reusable cover or beeswax wrap, but it’s best reheated with aluminum foil, so may as well get ahead!

To reheat, preheat your oven to 350 and keep the leftover casserole tightly covered with foil. Bake for 25-30 minutes until thoroughly reheated.

Leftover casserole can also be frozen in a freezer-safe airtight container for up to 6 months. Allow it to thaw overnight in the fridge and then follow reheating instructions above (preferred) or add 15-20 minutes to your reheating time in the oven.

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