Ingredients for Asparagus Onion Casserole
- 1 pound asparagus spears
- 1 medium onion, thinly sliced
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup soft bread crumbs
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How to Make Asparagus Onion Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 1 pound asparagus spears and 1 medium onion, thinly sliced, in 1 tablespoon butter over medium heat until crisp-tender (about 8-10 minutes).
- Transfer asparagus and onion mixture to a greased 1 ½-quart baking dish.
- In a medium saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in 2 tablespoons all-purpose flour until smooth.
- Gradually whisk in 2 cups milk until smooth.
- Bring to a simmer, cooking and stirring constantly for 2 minutes, or until thickened.
- Reduce heat to low. Stir in 4 ounces cream cheese, ½ teaspoon salt, and ¼ teaspoon black pepper until the cream cheese is melted and the sauce is smooth.
- Pour the cheese sauce over the asparagus and onion mixture in the baking dish.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top.
- In a small bowl, melt 1 tablespoon butter. Toss with ½ cup bread crumbs.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 35-40 minutes, or until heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
20g
Fat
137g
Carbs
7g
