Scalloped Asparagus Casserole

Total Time
Prep 10 mins
Cook 30 mins

This asparagus casserole is baked with white sauce, made with cheese and a topping of buttered bread crumbs. I found this recipe at and was impressed that it was so easy to make as well as tasty.

Ingredients Nutrition


  1. Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
  2. Cook asparagus in boiling salted water until just tender.
  3. Drain and place in a shallow baking dish or casserole.
  4. Melt 2 tablespoons butter in saucepan.
  5. Mix 2 tablespoons of the butter with the soft bread crumbs; set aside for topping casserole later.
  6. Blend flour, salt, and pepper into remaining butter in saucepan.
  7. Continue cooking and stirring over low heat.
  8. Gradually add milk, stirring until thickened.
  9. Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.
  10. Pour sauce over asparagus in casserole; top with buttered crumbs.
  11. Bake at 350° for 20 minutes or until bubbly.


Most Helpful

made as written plus added a previously grilled left over chicken breast. It only enhanced a great recipe. The red pepper is a great visual addition. I don't believe it adds to the flavor. Thanks. I was so tired of steamed asparagus.

ktee May 26, 2009

I loved this recipe and used it for part of our Easter meal and plan on using it every year. I do not care for the peppers so didn't use them and used mild cheddar instead of the sharp. I loved it but think next time I will also use sharp cheddar instead of the mild.

TNlady April 09, 2007

This was pretty good... my DH went for seconds and my picky 6 year old even ate it. I modified it a bit. I used 1 lb of fresh asparagus, 4 tbsp butter total, 1 cup milk (1%) and substituted mozzarella for the cheddar. I also sprinkled in some seasoning salt to the milk mixture before pouring it on top of the asparagus. I'm not a huge asparagus fan so that's why only 4 stars. Overall it was good and I will make again. It's a good way to disguise the vegetables.

Little Lisa January 25, 2006

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