Cheesy Asparagus Casserole


  • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until just tender. Drain and set aside.
  3. In a large bowl, combine the cream of mushroom soup, sour cream, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Gently fold the cooked asparagus into the mixture until evenly coated.
  5. Pour the asparagus mixture into the prepared baking dish, spreading it out evenly.
  6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the casserole.
  7. Sprinkle the grated Parmesan cheese over the breadcrumbs.
  8. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
  9. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal per serving | Servings: 6 servings

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