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A creamy asparagus casserole, richly topped with golden-brown Ritz crackers, served in a decorative dish with a spoon.
Maryam

Creamy Asparagus & Cheese Casserole with Golden Ritz Topping

This comforting asparagus casserole features tender asparagus spears enveloped in a rich, cheesy sauce, all crowned with a buttery, crispy Ritz cracker topping for an irresistible side dish or light main.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus
  • 2 lbs asparagus spears fresh, tough ends trimmed, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
For the Cheese Sauce
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warm
  • 1 cup chicken broth or vegetable broth
  • 8 oz sharp cheddar cheese freshly shredded
  • 4 oz Gruyere cheese freshly shredded (or additional cheddar)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
  • Pinch nutmeg freshly grated
For the Ritz Cracker Topping
  • 1.5 sleeves Ritz crackers about 45 crackers, crushed
  • 6 tbsp unsalted butter melted

Equipment

  • 9x13-inch baking dish
  • Large saucepan
  • Mixing Bowls
  • Whisk
  • Baking Sheet

Method
 

Prepare the Asparagus
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl, toss the trimmed asparagus pieces with olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet and roast for 8-10 minutes, or until tender-crisp. (Alternatively, you can steam or blanch the asparagus until tender-crisp).
Make the Cheese Sauce
  1. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk and chicken broth until the sauce is smooth and thickened, about 3-5 minutes.
  2. Remove the saucepan from the heat. Stir in the shredded cheddar cheese and Gruyere cheese until completely melted and smooth. Add the Dijon mustard, garlic powder, onion powder, salt, black pepper, and nutmeg. Stir well to combine. Taste and adjust seasoning if needed.
Assemble and Bake
  1. Add the roasted (or steamed/blanched) asparagus to the cheese sauce and gently stir to coat. Pour the mixture into the prepared 9x13 inch baking dish, spreading evenly.
  2. In a medium bowl, combine the crushed Ritz crackers with 6 tablespoons of melted butter. Stir until the crackers are evenly coated.
  3. Sprinkle the buttery Ritz cracker topping evenly over the asparagus mixture in the baking dish. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown and crispy.
Serve
  1. Remove from oven and let stand for 5-10 minutes before serving hot.

Notes

For a richer flavor, you can sauté 1/4 cup finely diced shallots or onion in the butter before adding the flour for the roux. This casserole is best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Feel free to experiment with different cheeses like fontina or white cheddar for variations.