Creamy Asparagus Casserole


Creamy Asparagus Casserole

We’re pretty sure that Thanksgiving is Old English for ‘Dinner of Casseroles.’ Seriously, if it isn’t baked in a 13×9 dish swimming in Campbell’s Cream of ANYTHING, it’s wasn’t served at our turkey day dinner tables growing up.

If it is at all possible, we have tried to “class up” the usual spread with this creamy asparagus casserole we got from our friend, Robby. Having first known Robby as quite the hostess host at the pool or lake in the hotter months, we had no idea the earrings and Lee Press-On nails came out during fall too.

In true Thanksgiving casserole tradition, this one is fairly easy. Although this recipe calls for blanching, you could also prepare the asparagus by roasting or sautéing. The béchamel and sharp cheddar cheese in this are delightful, and is probably the most surefire way to trick your kids into eating this green veggie.

Creamy Asparagus Casserole
serves 8

  • 2 pounds asparagus, ends trimmed
  • 1/2 cup water chestnuts, finely diced
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 1/2 cup bread crumbs

cream sauce

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black ground pepper

Preheat oven to 350 degrees.

Bring a large pot of water to a boil and also prepare an ice bath. Boil the asparagus spears for about 3-5 minutes. Drain and immediately submerge in the ice bath.

Next, prepare the béchamel. In a small saucepan, add the butter over medium heat. Once it is melted, whisk in the flour making sure to avoid any clumps. Next add the milk and constantly stir for several minutes. Once it begins to thicken and bubble, remove from heat and stir in the Worcestershire sauce, salt, and pepper.

In a greased 9×9 casserole, layer the asparagus spears in a single layer. Next layer half of the water chestnuts and half of the cheddar cheese. Third, layer all the remaining asparagus, followed by the remaining water chestnuts and cheese. Lastly, evenly pour the béchamel over the entire dish. 

Melt the 2 tablespoons of butter and in a small bowl, combine with the bread crumbs. Top the casserole with the buttered breadcrumbs and bake at 350 for 25-30 minutes, or until the cheese is bubbly and edges are golden.



About Author

A collection of tasty recipes from Queer In The Kitchen, a project that follows two gays' culinary misadventures. Testing and creating recipes and sharing them with you, all while drinking!

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