I’m sharing my Cheesy Asparagus Casserole, made with just ten ingredients and super simple steps, and it’s the reliable side I bring to Thanksgiving, Christmas, and potlucks.

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I’ve tested this Cheesy Asparagus Casserole until I’m kind of obsessed. The asparagus turns out bright and snappy while a crunchy top from crushed Ritz crackers gives it that unexpected, crowd pleasing twist.

It’s stupidly simple yet somehow always nails the table at Thanksgiving or a last minute potluck, which makes me suspicious it’s magic. I’ll never pretend it’s diet food, but it disappears fast, and people ask for the recipe like it’s a secret.

If you like easy holiday sides that get compliments without drama, this one will make you look like you know what you’re doing.

Ingredients

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Asparagus adds fiber, vitamin K, fresh grassy flavor and a little crunch.
Cream of mushroom makes it creamy, savory, adds umami and thickening.
Sour cream gives tang, richness and a silky mouthfeel, not too sweet.
Sharp cheddar brings bold cheesiness, protein and melty golden goodness.
Parmesan adds salty nutty depth, a little savory punch on top.
Crushed Ritz give buttery crunch, crispy topping, simple cupboard magic.
Butter binds crumbs, adds richness and helps the crust brown nicely.
Milk thins the soup base, makes smooth sauce and keeps it mild.

Ingredient Quantities

2 pounds asparagus, trimmed

1 can cream of mushroom soup, 10.5 ounces

1/2 cup milk

1 cup sour cream

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 sleeve Ritz crackers, crushed about 2 cups

1/4 cup unsalted butter, melted

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

How to Make this

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1. Preheat oven to 350 F and grease a 9 by 13 inch baking dish or similar size with a little butter or spray.

2. Trim woody ends off the asparagus, cutting or snapping about 1 to 2 inches from the bottom so you only have the tender parts.

3. Blanch the asparagus in boiling salted water for 2 to 4 minutes depending on thickness until bright green and just tender, then plunge into ice water or run under cold water to stop cooking; pat dry.

4. In a medium bowl whisk together the cream of mushroom soup, milk and sour cream until smooth, then stir in the shredded sharp cheddar, grated Parmesan, kosher salt and black pepper until evenly mixed.

5. Arrange the blanched asparagus in the prepared dish in a single layer or slightly overlapped, then pour the cheese and soup mixture over the top, pressing gently so the sauce coats the spears.

6. Put the Ritz crackers in a resealable plastic bag and crush to about 2 cups of crumbs with a rolling pin or use a food processor, then mix the crumbs with the melted butter until moistened.

7. Sprinkle the buttery cracker crumbs evenly over the casserole so you get a crunchy top, pressing lightly so they stick a bit.

8. Bake uncovered at 350 F for 20 to 30 minutes until the filling is bubbling and the cracker topping is golden brown, checking at 20 minutes if your asparagus was very thin.

9. Let the casserole rest 5 minutes before serving so it sets up a bit. It tastes great warm, and if you want extra color you can put it under the broiler for 1 to 2 minutes but watch it closely so the crumbs dont burn.

Equipment Needed

1. 9 by 13 inch baking dish or similar, greased a bit
2. Large pot for blanching the asparagus and boiling water
3. Large bowl for the ice bath to shock the spears, you can reuse it for mixing if you like
4. Medium mixing bowl and a whisk for the soup, milk and sour cream mix
5. Colander or slotted spoon to drain the asparagus and move it to the ice bath
6. Cheese grater for the Parmesan and shredding any cheese you dont have pre shredded
7. Rolling pin or food processor plus a resealable plastic bag to crush the Ritz crackers
8. Measuring cups and spoons for the milk, butter, salt and pepper
9. Oven mitts and a spatula or large serving spoon for taking the casserole out and serving it

FAQ

Q: Can I use frozen asparagus? A: Yes, but thaw completely and pat dry first. Too much moisture will water down the casserole. You can roast thawed spears briefly to dry them out before mixing.

Q: Can I make this ahead of time? A: Absolutely. Assemble the filling and keep covered in the fridge up to 24 hours. Add cracker topping and bake when ready. Or bake fully, cool, refrigerate, then reheat.

Q: How do I prevent the casserole from getting soggy? A: Blanch and shock the asparagus, then dry it well. Use only the listed milk amount and avoid overmixing. Add the cracker topping right before baking if prepping ahead.

Q: Can I make this gluten free or vegetarian? A: For gluten free swap Ritz for GF crackers or gluten free breadcrumbs and check the soup label. The dish is otherwise vegetarian if the soup has no meat broth, but always read labels.

Q: How long and how do I reheat leftovers? A: Reheat in a 350°F oven covered with foil for 15 to 20 minutes until hot. Microwaving works for single servings but the topping will get soft.

Q: Can I add other veggies or proteins? A: Yep. Sliced mushrooms, roasted peppers, or cooked diced chicken work well. If adding watery veggies like mushrooms, sauté first to remove excess moisture.

The BEST Asparagus Casserole! Our Favorite Thanksgiving Side Dish, Super Simple. Recipe Substitutions and Variations

Cream of mushroom soup: swap with 1) a can of cream of chicken or cream of celery for same texture, 2) a quick homemade version – 1 cup heavy cream + 1 tbsp mushroom bouillon + 1/2 cup sautéed mushrooms, or 3) 1 cup plain Greek yogurt + 1/4 cup milk + 1/2 cup cooked mushrooms if you want it tangier and lighter.
Milk: use half and half for a richer casserole, or unsweetened almond or oat milk for a dairy free option, or thin out extra sour cream with water (about 3/4 cup sour cream + 1/4 cup water) if you’re out of milk.
Ritz crackers (crumb topping): replace with panko breadcrumbs tossed with melted butter for crunch, crushed saltine crackers for a lighter salty hit, or crushed pretzels for a bit more texture and salt.
Parmesan cheese: swap with Pecorino Romano or Asiago for a similar salty, nutty bite, or skip it and stir an extra 1/2 cup sharp cheddar into the mix if you prefer milder flavor.

Pro Tips

1) Blanch, shock, and really dry the spears. If theyre still wet the casserole gets watery and the crumbs go soggy. Thicker stalks need a little longer in the hot water, thin ones less. Pat them down or spin them in a salad spinner before arranging.

2) Warm your soup/sour cream mix a bit before adding the cheese so it melts into the sauce instead of leaving cold clumps. Taste and adjust salt, but also add a little acid like a squeeze of lemon or a splash of white wine vinegar to cut the richness — it brightens the asparagus.

3) Upgrade the topping: mix half Ritz crumbs with half panko for better crunch and stability, and stir in a couple tablespoons of grated Parmesan or some finely chopped toasted nuts. Toast the crumbs briefly in a skillet with the butter if you want extra color and toasting flavor, then press them gently on top so they adhere.

4) Make-ahead and reheating hacks. You can assemble it a day ahead without the crumb topping, cover and refrigerate, add crumbs right before baking. Leftovers reheat best covered in a 325 F oven until warm then hit with the broiler for 30-90 seconds to revive the crunch, but watch it closely so it doesnt burn.

The BEST Asparagus Casserole! Our Favorite Thanksgiving Side Dish, Super Simple. Recipe

Recipe by Bob Jones

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I’m sharing my Cheesy Asparagus Casserole, made with just ten ingredients and super simple steps, and it’s the reliable side I bring to Thanksgiving, Christmas, and potlucks.

Servings

servings

Calories

446

kcal

Equipment: 1. 9 by 13 inch baking dish or similar, greased a bit
2. Large pot for blanching the asparagus and boiling water
3. Large bowl for the ice bath to shock the spears, you can reuse it for mixing if you like
4. Medium mixing bowl and a whisk for the soup, milk and sour cream mix
5. Colander or slotted spoon to drain the asparagus and move it to the ice bath
6. Cheese grater for the Parmesan and shredding any cheese you dont have pre shredded
7. Rolling pin or food processor plus a resealable plastic bag to crush the Ritz crackers
8. Measuring cups and spoons for the milk, butter, salt and pepper
9. Oven mitts and a spatula or large serving spoon for taking the casserole out and serving it

Ingredients

2 pounds asparagus, trimmed
1 can cream of mushroom soup, 10.5 ounces
1/2 cup milk
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 sleeve Ritz crackers, crushed about 2 cups
1/4 cup unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 F and grease a 9 by 13 inch baking dish or similar size with a little butter or spray.
Trim woody ends off the asparagus, cutting or snapping about 1 to 2 inches from the bottom so you only have the tender parts.
Blanch the asparagus in boiling salted water for 2 to 4 minutes depending on thickness until bright green and just tender, then plunge into ice water or run under cold water to stop cooking; pat dry.
In a medium bowl whisk together the cream of mushroom soup, milk and sour cream until smooth, then stir in the shredded sharp cheddar, grated Parmesan, kosher salt and black pepper until evenly mixed.
Arrange the blanched asparagus in the prepared dish in a single layer or slightly overlapped, then pour the cheese and soup mixture over the top, pressing gently so the sauce coats the spears.
Put the Ritz crackers in a resealable plastic bag and crush to about 2 cups of crumbs with a rolling pin or use a food processor, then mix the crumbs with the melted butter until moistened.
Sprinkle the buttery cracker crumbs evenly over the casserole so you get a crunchy top, pressing lightly so they stick a bit.
Bake uncovered at 350 F for 20 to 30 minutes until the filling is bubbling and the cracker topping is golden brown, checking at 20 minutes if your asparagus was very thin.
Let the casserole rest 5 minutes before serving so it sets up a bit. It tastes great warm, and if you want extra color you can put it under the broiler for 1 to 2 minutes but watch it closely so the crumbs dont burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.