Asparagus Cracker Casserole Recipe
Comforting asparagus casserole layered with creamy sauce, melty cheese, and a crisp buttery cracker topping. Perfect for spring dinners or holiday sides.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 4 tbsp salted butter, melted and divided use some to sauté, the rest for crumbs
- 0.75 cup yellow onion, finely diced
- 1.5 tsp garlic, minced
- 10.5 oz condensed cream of mushroom soup
- 0.75 cup milk
- 0.5 cup sour cream
- 2 cup shredded sharp cheddar cheese divided
- 1.5 cup buttery round cracker crumbs
- 0.33 cup grated Parmesan cheese
- 0.75 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
- 0.25 tsp paprika
- 0.5 tsp lemon zest brightens the sauce
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 9x13-inch baking dish.
- Blanch asparagus in salted boiling water for 2–3 minutes. Drain well and pat dry.
- Warm 1 tbsp of the melted butter in a skillet over medium heat. Soften onion for 4–5 minutes; stir in garlic for 30 seconds.
- Whisk soup, milk, sour cream, salt, pepper, paprika, and lemon zest in a large bowl. Fold in the sautéed onions.
- Stir in asparagus and half of the cheddar. Spread mixture in the prepared dish.
- Toss cracker crumbs with remaining 3 tbsp melted butter and Parmesan. Sprinkle remaining cheddar over casserole, then scatter crumb mixture on top.
- Bake 25–30 minutes until bubbly and golden. Rest 10 minutes before serving.
Notes
Variation: Add 1 cup sautéed mushrooms or 1 cup diced cooked ham for a heartier bake. Swap cream of chicken soup for mushroom if you prefer. To make ahead, assemble without the crumb topping, cover, and refrigerate up to 24 hours; add crumbs just before baking.
This recipe is an original creation inspired by classic Asparagus Cracker Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.