Cheesy Baked Asparagus Casserole
This Asparagus Casserole combines the earthy goodness of asparagus, garlic, shallots, and cream of mushroom soup, with the bold flavor of melty cheddar cheese and tops it with golden panko breadcrumbs for that perfect crunch.
Equipment
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
Instructions
- Preheat your oven to 375°F.
- Prep your vegetables by snapping off the "woody" ends of the asparagus and chopping into bite-size pieces, peeling and dicing your shallot, and peeling and mincing your garlic.2 pounds asparagus, 2 large shallots, 4 cloves garlic
- Add the vegetables and soup to a 9x13-inch casserole dish and stir to combine.22.6 ounces cream of mushroom soup
- Add a generous layer of cheese on top.1 ½ cup shredded cheddar cheese
- Finish with a layer of Panko and black pepper.1 ½ cup Panko breadcrumbs
- Bake for until the top gets nice and crispy and starts to turn golden brown.¼ teaspoon black pepper
Notes
- The asparagus tips and garlic and shallot scraps can be composted or used to make your own vegetable broth.
- For more delicious asparagus recipes, check out this list of Best Asparagus Recipes.