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A tempting slice of creamy Asparagus Cracker Casserole, topped with golden breadcrumbs, served on a white plate.
Reda

Creamy Asparagus Cracker Casserole

This comforting Asparagus Cracker Casserole features tender asparagus baked in a rich, creamy cheese sauce, all crowned with a buttery, savory cracker topping. It's an ideal side dish for family dinners or a delightful light meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Asparagus and Sauce
  • 1.5 lbs fresh asparagus trimmed and cut into 1-inch pieces
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups milk whole or 2%
  • 1/2 cup chicken broth or vegetable broth
  • 4 oz cream cheese softened, cut into cubes
  • 1.5 cups shredded sharp cheddar cheese divided
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Cracker Topping
  • 1.5 sleeves buttery crackers (e.g., Ritz), crushed
  • 4 tbsp unsalted butter melted

Equipment

  • 9x13-inch baking dish
  • Large saucepan
  • Whisk
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Prepare Oven and Asparagus
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Set aside.
  2. Bring a pot of lightly salted water to a boil. Add the trimmed and cut asparagus pieces and blanch for 2-3 minutes, until bright green and slightly tender-crisp. Drain immediately and transfer to an ice bath (or run under cold water) to stop the cooking. Drain thoroughly and set aside.
Make the Creamy Cheese Sauce
  1. In a large saucepan or Dutch oven, melt 1/4 cup unsalted butter over medium heat.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not brown.
  3. Gradually whisk in the milk and chicken broth, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.
  4. Reduce heat to low. Add the cubed cream cheese, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Casserole
  1. Add the blanched asparagus to the cheese sauce and gently stir to coat all the pieces evenly.
  2. Pour the asparagus and sauce mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.
Prepare Cracker Topping and Bake
  1. In a medium bowl, combine the crushed buttery crackers with 4 tablespoons of melted unsalted butter. Stir until the crumbs are evenly moistened.
  2. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the asparagus mixture in the baking dish, then evenly scatter the buttery cracker topping over the cheese layer.
  3. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cracker topping is golden brown and crispy.
  4. Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly.

Notes

For an extra kick, add a pinch of red pepper flakes to the cheese sauce. You can substitute Parmesan cheese for some of the cheddar for a different flavor profile. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, reheating gently in the oven or microwave.