Can I use canned or frozen asparagus instead of fresh?

Yes, but keep in mind that canned asparagus has a much softer texture, and frozen should be thawed and drained well. Fresh still gives the best flavor and bite, but the recipe will work with substitutes if you adjust for excess moisture.

Is there a substitute for mayonnaise?

Absolutely! You can swap in plain Greek yogurt or sour cream—they both keep the casserole creamy but add their own subtle tang.

What can I use if I don’t have Ritz crackers?

Any buttery round cracker will do, or even crispy fried onions in a pinch for extra flavor. Avoid plain breadcrumbs, as they won’t give the same rich, buttery crunch.

How do I keep the cracker topping from getting soggy?

Bake the casserole uncovered to allow the top to crisp up. If reheating leftovers, pop them under the broiler for a minute or two to revive that golden crunch.

Asparagus Cracker Casserole Recipe

Description

This creamy Asparagus Cracker Casserole features fresh asparagus in a smooth, cheesy sauce topped with buttery crackers for a comforting side dish. With simple steps and pantry-friendly ingredients, it’s a fantastic way to enjoy asparagus and is perfect for weeknight dinners or holiday gatherings.

Ingredients

Units Scale

Vegetables

2 lbs asparagus, ends trimmed and chopped into 2-inch pieces

Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup mayonnaise
1 cup sharp cheddar cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

Topping

15 butter crackers, such as Ritz, crushed

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Instructions

Preheat Oven – Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish.
Prepare Asparagus – Bring a pot of salted water to a boil. Add the chopped asparagus and cook for 2-3 minutes until just bright green and slightly tender. Drain and set aside.
Make Cheese Sauce – In a medium saucepan over medium heat, melt the butter. Whisk in flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until slightly thickened, about 3-4 minutes. Remove from heat and stir in mayonnaise, grated cheddar, garlic powder, onion powder, salt, and pepper.
Assemble Casserole – Layer the blanched asparagus evenly over the prepared baking dish. Pour the cheese sauce over the asparagus and spread to cover.
Add Topping – Sprinkle the crushed butter crackers evenly over the top of the casserole.
Bake – Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
Serve – Let the casserole cool for a few minutes before serving. Enjoy as a comforting side dish.

Notes

For extra flavor, use smoked cheddar or Gruyère cheese.
You can substitute panko breadcrumbs for the crackers if needed.
Do not overcook the asparagus during blanching, as it will continue to cook in the oven.
To make it vegetarian, ensure the crackers contain no animal rennet.

Nutrition

Serving Size: 1/6 of casserole
Calories: 255
Sugar: 4g
Sodium: 495mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 8g
Cholesterol: 32mg