The Pioneer Woman Tasty Kitchen
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Easy Asparagus Casserole

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Level: Easy

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Description

Seriously easy, classic flavors with the teensiest twist from garlic and onion. Thanksgiving planning starts now!

Ingredients

  • 2 pounds Fresh Asparagus, Ends Trimmed And Cut Into 2-inch Pieces
  • ½ cups Mayonnaise
  • 6 ounces, weight Sharp Cheddar, Grated
  • ½ whole Onion, Diced
  • Oil, As Needed
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Flour
  • 1 cup Milk
  • Salt And Pepper
  • 15 whole Ritz Crackers Or Similar, Crushed

Preparation

Place asparagus, mayo, and cheese together in a large bowl.

In a skillet over medium heat, add onion with a drizzle of oil. Saute onion for about 5 minutes until soft and slightly browned. Sprinkle garlic and flour all over the onion mixture. Stir to create a roux and let the flour cook for a minute or two.

Very slowly pour milk into the skillet, stirring as you go to incorporate the milk into the flour mixture. Let the milk sauce come to a bubble. Sprinkle with salt and pepper.

When the milk sauce is slightly thick, pour it into the bowl with the asparagus and other ingredients. Stir to mix everything together, and pour mixture into a baking dish, 9×13 or similar. Sprinkle crushed crackers over the casserole.

Bake asparagus casserole at 375ºF for 40–50 minutes or until asparagus is just tender and cheese is bubbly. Broil the top for 1 minute if you’d like to brown the crackers.

Serve. Eat. Enjoy!

Note: Make this in advance up to the baking step. It will keep in the fridge for 3 days or so. Then bake right before eating.

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