Creamy Asparagus Casserole

The best side ever is Creamy Asparagus Casserole. Nothing beats the amazing flavor of asparagus topped with a creamy parmesan sauce!

This is a great side made for those who care if their food is worth the calories. This definitely is worth Every. Single. Calorie. And then some.

Matt and I made this three times and it goes with a variety of foods. Give this recipe a try.

Creamy Asparagus Casserole

Ingredients

• 2 lbs. asparagus trimmed
• 4 Tablespoons butter
• 2 1/2 tablespoons flour
• 2 cups half and half
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 1/2 cups shredded parmesan cheese
• 1/2 cup Panko bread crumbs

DIRECTIONS

1. Preheat the oven to 400 degrees. Butter a 9×13 casserole dish and arrange trimmed asparagus in the dish, pack it down for an even surface.
2. Place a saucepan over medium heat, put in 3 tablespoons butter, and then add 2 1/2 tablespoons flour and whisk constantly for 3 minutes or until the butter starts to turn golden. Whisk in the 2 cups of half and half, 2 teaspoons garlic salt, and 1 teaspoon onion powder. Whisk until the sauce starts to thicken then remove from the heat. Sprinkle 3/4 cup parmesan cheese until it’s melted.
3. Pour the sauce evenly over the asparagus, leaving about 1 inch of green on both sides of the casserole dish. Bake uncovered for 15 to 18 minutes.
4. While the casserole is baking for the first 10 minutes. Make the topping. Melt 1 tablespoon butter, mix in 1/2 cup Panko, stirring until it’s evenly coated with butter. Then stir in 3/4 cup of parmesan cheese. After the casserole has baked for 10 minutes, sprinkle the topping over the casserole evenly. 
5. Return the asparagus to the oven for 8 minutes. Then set the oven to broil and broil for 2 to 3 minutes or until the bread crumbs are golden brown. Enjoy!