Ingredients
Scale
For the Casserole:
- 1 1/2 lbs fresh asparagus, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 1/4 cup Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 1 cup French fried onions (or breadcrumbs)
- 2 tablespoons melted butter (if using breadcrumbs)
Instructions
Prepare the Asparagus
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Blanch the Asparagus: Bring a large pot of water to a boil, and blanch the asparagus pieces for 2-3 minutes until just tender. Drain and set aside.
Make the Sauce
- Combine Ingredients: In a large mixing bowl, combine the cream of mushroom soup, milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the Asparagus: Stir the blanched asparagus into the sauce mixture, ensuring all pieces are coated.
Assemble and Bake
- Transfer to Baking Dish: Pour the asparagus and sauce mixture into the greased baking dish, spreading it out evenly.
- Add Topping: Sprinkle the French fried onions (or breadcrumbs) evenly over the top of the casserole. If using breadcrumbs, drizzle melted butter over them for added crispiness.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
- Prep Time: 15 min.
- Cook Time: 35 min.
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g