Home » Recipes » Casseroles » Side Dishes » Asparagus Casserole

Asparagus Casserole

Asparagus Casserole, made with fresh asparagus, is creamy and rich with a crunchy fried onion topping.

Asparagus Casserole in a baking dish.

Perfect For Spring and Easter

A creamy and rich Asparagus Casserole with fresh asparagus and a crunchy fried onion topping is the perfect spring casserole and would be a great addition to your Easter menu.

Other Ingredients

In addition to fresh asparagus, this casserole has mushrooms, onion, sour cream, mayonnaise, and two kinds of cheese. How can it not be good?

No cream of anything soup is needed. Instead milk is added to a butter and flour roux.

The crunchy onion topping is my favorite. In addition to scattering them on top, I also like to crush some fried onions and mix them into the casserole. Not only do they provide flavor, but they act as a thickener as well.

Finished casserole in a baking dish.

Make Ahead

As a time saver, this casserole can be assembled a day in advance and baked just before serving.

It’s a rich and decadent spring casserole and there’s no better way to enjoy fresh asparagus.

Large spoon scooping Asparagus Casserole out of baking dish.

More Asparagus Recipes

Asparagus Casserole

Asparagus Casserole, made with fresh asparagus, is creamy and rich with a crunchy fried onion topping.
PREP: 20 minutes
COOK: 30 minutes
TOTAL: 50 minutes
SERVINGS: 8 servings


  • 4 tablespoons (1/2 stick) butter
  • 2 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 1 (8-ounce) package white mushrooms, sliced
  • 1/2 medium sweet onion, chopped
  • 1/4 cup all-purpose flour
  • 1 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded swiss cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon paprika
  • 1 (6-ounce) can french-fried onions.


  • Grease a casserole dish and preheat oven to 350 degrees.
  • Melt butter in a large pan over medium heat. Add asparagus, mushrooms, and onions and cook, stirring occasionally, for about 6 minutes.
  • Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes.
  • Gradually stir in milk. Cook until thickened.
  • Reduce heat to low and mix in mayonnaise, sour cream, both cheeses, salt, lemon pepper, and paprika. Remove from heat.
  • Crush about 1/3 of the can of french-fried onions and mix them into the asparagus mixture.
  • Transfer mixture to prepared casserole dish.
  • Sprinkle remaining french-fried onions on top.
  • Place in oven and bake for 30 minutes.



Calories: 368kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern
Keyword: Casserole, Easter, Spring

Want to Save This Recipe?


Originally posted March 8, 2016.

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

42 thoughts on “Asparagus Casserole”

  1. Spectacular recipe! What a great way to combine fresh asparagus, mushrooms, and onions. Cheesey goodness in every bite!

  2. This is the best asparagus dish I’ve had yet! I could easily add some diced ham , chicken, or bacon and I’ve got a main dish in one. Yummy

  3. This looks amazing! I love, love, love asparagus.. will be trying this soon; but would appreciate knowing what size casserole dish to use. Thank you. 🙂

  4. Delicious casserole, but I put a can of campbells creme of chicken soup and a can of cooked chicken. Awesome!

  5. Didn’t have the mushrooms or lemon pepper. So I juiced 1/2 a meyer lemon and zested it. SO YUMMY! This is a keeper recipe. Thank you!!!

  6. This tasted like green bean casserole but with asparagus. I really liked this but wasn’t crazy about the mushrooms in the recipe. Neither was my husband, but next time I make it I’ll leave them out. Then it will be perfect for our tastes. Thanks for sharing it!

  7. Loved this dish. I halved the recipe as I didn’t have enough asparagus for the full recipe. Also had to sub Italian blend for Swiss and black pepper for lemon pepper, added a little garlic powder too. Loved that it did not use the canned cream of whatever soup. Definitely a keeper, already printed…..thanks for sharing!

  8. Very good! I halved the recipe and substituted black pepper for the lemon pepper and Italian blend for the swiss as those items didn’t require a trip to the grocery. I also added a little garlic powder as we love it. I printed the recipe as it is definitely a keeper!

    Thanks for sharing!

Scroll to Top