Asparagus Casserole

Asparagus Casserole

Southern Living DECEMBER 1998

  • Yield: 12 servings


  • 3 (10-ounce) packages frozen asparagus, thawed and well drained*
  • 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup refrigerated shredded Parmesan cheese, divided
  • 1/8 teaspoon salt
  • 2/3 cup soft breadcrumbs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika


Arrange asparagus in a lightly greased 13- x 9-inch baking dish.

Melt 3 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, until thickened and bubbly. Stir in 1/2 cup cheese and salt, and pour over asparagus.

Stir together remaining 1/4 cup cheese, breadcrumbs, 1 tablespoon melted butter, and paprika; sprinkle evenly over casserole.

Bake at 350° for 25 to 30 minutes or until thoroughly heated.

*3 pounds fresh asparagus may be substituted. Snap off tough ends; remove scales with a vegetable peeler, if desired. Cook in boiling water to cover 3 minutes, drain.


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Asparagus Casserole recipe