Description
A delicious and creamy Cheesy Asparagus Casserole that combines fresh asparagus, rice, and a blend of cheeses, topped with a crunchy cracker crust.
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F.
- In a large pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the cooked rice, cheddar cheese, mozzarella cheese, sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Add the blanched asparagus to the mixture and stir gently to coat the asparagus evenly.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- In a small bowl, combine the crushed crackers with the melted butter, mixing until the crackers are evenly coated. Sprinkle the cracker mixture over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool for about 5 minutes before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cheese.
- For added flavor, mix in some cooked bacon or diced ham before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg