Ingredients
Scale
- 1 lb fresh asparagus, trimmed and cut into bite-sized pieces
- 2 cups shredded cheese (1 cup cheddar, 1 cup mozzarella)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk (whole or plant-based)
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix cream of mushroom soup, milk, shredded cheese, salt, and pepper until smooth.
- Fold in chopped asparagus until well-coated.
- Pour the mixture into a greased 9×13-inch baking dish and smooth the top.
- Sprinkle panko breadcrumbs evenly over the casserole.
- Bake for 30-35 minutes until bubbly and golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg