Asparagus Cracker Casserole
One of the greatest joys of spring is fresh asparagus, and I always try to enjoy it while the season lasts. While simply grilling or roasting it is a classic favorite, sometimes a little variety is in order—like this easy and irresistible casserole. Packed with vibrant asparagus, a creamy, cheesy sauce, and a buttery cracker topping, it’s hard to say no to a bite. After all, who can resist that golden crunch?
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh asparagus, trimmed and cut into 2-inch pieces | 2 lbs |
| Mayonnaise | 1/2 cup |
| Sharp cheddar cheese, grated | 1 cup |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Milk | 1 cup |
| Garlic powder | 1/2 teaspoon |
| Onion powder | 1/2 teaspoon |
| Butter crackers (like Ritz), crushed | 15 |
| Kosher salt & freshly ground black pepper | To taste |
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, toss the asparagus with mayonnaise and grated cheese. Set aside.
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk and let the mixture simmer, continuing to stir, until the sauce thickens.
- Stir in the garlic powder and onion powder, then season with salt and pepper to taste.
- Pour the sauce into the asparagus mixture and combine well.
- Transfer to a 9×13-inch baking dish and sprinkle the crushed crackers evenly on top.
- Bake for 40-50 minutes until the cheese is bubbly and the topping is golden brown. For extra crispiness, broil for 1-2 minutes at the end.
- Serve warm and enjoy the cheesy, crunchy goodness!
