How To Make Cheesy Asparagus Casserole
Heat the oven to 400 degrees. – Wash and trim the asparagus, then grease a 9 x 13 baking tray and place them in it.In a skillet, melt the butter over a medium heat, then add the soft cheese, heavy whipping cream, chicken broth, garlic powder, paprika, Italian seasoning, salt and pepper. Stirring constantly until ingredients are well blended.
Reduce the heat to medium/low and bring the sauce to a simmer until the heavy whipping cream has reduced and thickened.Keep whisking until it does not stick to the bottom of the pan. It will take a few min for sauce to reduce & thick.Once thick, add the Parmesan cheese and Pepper Jack cheese and continue to stir until the cheese melts and the sauce is smooth.Pour the cheese sauce over the asparagus in the middle of the casserole, avoiding the tops of the asparagus.Next, sprinkle mozzarella cheese and crushed red pepper flakes over the cheese sauce.
Bake for 15 minutes.If you prefer crunchy asparagus, you can reduce the baking time by 2-3 minutes.Remove from oven and add bacon crumbs to the top.Bake for another 3 minutes .
Storage Instructions
- Store: Since my recipe for asparagus casserole is topped with hollandaise, it really tastes best fresh and is not ideal for storing. If you have leftovers, they’ll last for 3-4 days in the refrigerator, as long as you haven’t put on the sauce.
- Meal prep: Trim the spears in advance and keep them in an airtight container in the fridge. You can even season and layer the casserole 1-2 days ahead of time.
Freeze: I don’t recommend freezing, either, as the asparagus becomes mushy and the sauce doesn’t freeze well.
and Enjoy!
