Cheesy Asparagus Casserole

March 2, 2023Teresa Ambra

Cheesy Asparagus Casserole is a delightful side dish for company. I use one of my favorite casserole recipes but use asparagus for the vegetable instead of squash or mixed vegetables. This one includes celery, onion, cheddar cheese and a tasty Ritz cracker crumb topping. It’s so very good.

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I’ve had this vintage recipe for over 15 years. I’ve used it several times and enjoy it every time I make it. We had company over for dinner back in October and I served this Cheesy Asparagus Casserole along with a Chicken Lasagna. Other friends brought a salad and a dessert. It was a great meal.

While I made this with boiled asparagus, if you have a chance to grill the asparagus with a little salt, pepper and olive oil and then cut it down and use it in the recipe it’s even better. (You can even grill the asparagus a day or two ahead of time and then refrigerate before using in the recipe). The savory flavors from the olive oil and the grilling enhance the taste. Also be sure to get young, fresh asparagus and use immediately so it’s not tough or stringy.

If you’re in a time crunch you can prepare this casserole the night before the big day and then bake the day of your celebration. Be sure to take the casserole out of the refrigerator about 30 minutes before you plan to bake it. You may have to adjust your baking time to ensure everything is cooked all the way through, too. If you need a delicious side for Thanksgiving, Christmas or other company dinners, Cheesy Asparagus Casserole is right up your alley.

Cheesy Asparagus Casserole is a wonderful way to enjoy asparagus.

This is a comforting recipe for Thanksgiving or Christmas meals with family and friends.

Cheesy Asparagus Casserole pairs great with turkey or ham, but it also works just as well as a side dish with pasta recipes.

Here’s what I did.

I used these ingredients.

Wash asparagus thoroughly.

Cut off about two to three inches on the bottom of the asparagus spears and discard. Then cut remaining asparagus spears into two-to-three-inch pieces.

IF GRILLING DO NOT CUT ASPARAGUS INTO TWO INCH PIECES. GRILL WHOLE, THEN CUT DOWN AFTERWARDS.

Boil until fork tender, then drain.

Place cooked asparagus into a large mixing bowl.

Add salt, pepper, diced celery, onion, sour cream and part of the Cheddar cheese.

Stir ingredients to combine.

Spoon ingredients into a greased 2-quart casserole dish.

Combine melted butter, Ritz cracker crumbs and remaining cheddar cheese.

Sprinkle the Ritz cracker crumb topping over top of the asparagus.

Bake at 300 degrees for 30-40 minutes or until the cracker crumbs start browning on top and casserole bubbles up around the edges.

Serve with your favorite main dish entree.

Be sure to use really fresh asparagus so it’s not stringy or tough.

I served Cheesy Asparagus Casserole with Chicken Lasagna. Both casseroles were amazing.

Here’s the recipe.

CHEESY ASPARAGUS CASSEROLE

(My own concoction)

Cheesy Asparagus Casserole

Teresa Ambra

Cheesy Asparagus Casserole is a fantastic side dish to serve for company or holidays. It's made with cheddar cheese, asparagus and celery and includes a Ritz Cracker crumb topping. This vintage comfort food recipe is perfect for Thanksgiving, Christmas or Easter dinner.

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Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish, Vegetable

Cuisine American

Servings

Calories 236 kcal

Equipment

1 mixing bowl
1 large sauce pan or stock pot with lid
2 quart casserole baking dish
measuring cups
measuring spoons
1 mixing spoon
1 collandar
1 Rolling Pin to crush the Ritz crackers (or crush them in your hands)
1 colander

Ingredients

2 bundles fresh asparagus young and tender (see note below)
1 cup celery chopped
1/3 cup onion chopped
1 cup sour cream
1/2 cup sharp Cheddar cheese shredded
1/4 tsp. sea salt
1/8 tsp. ground black pepper to taste
1/2 cup salted butter melted
2 cups Ritz crackers crushed (measure after crushing)
1/2 cup sharp Cheddar cheese shredded

Instructions

Cut two inches off the bottom of the asparagus spears and discard.
Cut remaining part of the spears in two-inch pieces.
Cook fresh asparagus in boiling water in large stock pot over high heat.
Drain asparagus in colander; transfer to a large mixing bowl.
Combine asparagus with celery, onion, sour cream, 1/2 cup of Cheddar cheese and salt and pepper to taste.
Pour mixture into greased 2qt. casserole dish.
Then combine remaining 1/2 cup of Cheddar cheese, melted butter and crushed Ritz crackers in a small bowl.
Stir ingredients with a fork; then sprinkle topping on top of casserole.
Bake at 300 degrees for 30-40 minutes.

Notes

NOTE: The original recipe called for mayonnaise instead of sour cream. Since we don’t prefer cooked mayonnaise in recipes, I usually substitute sour cream instead.

NOTE: Instead of boiling the asparagus, you can also grill the asparagus with a little salt, pepper and olive oil. It increases the savory flavor of this casserole.

NOTE: You must use young, tender asparagus for this recipe. Otherwise, the side dish will turn out tough and stringy.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 236kcalCarbohydrates: 10gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 316mgPotassium: 89mgFiber: 1gSugar: 2gVitamin A: 587IUVitamin C: 1mgCalcium: 130mgIron: 1mg

Keyword asparagus, casserole, cheddar cheese, cheesy asparagus casserole, holiday side dish, ritz crackers, side dish

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