Cheesy Bacon-Asparagus Casserole
Parker Feierbach
You can think of asparagus casserole as the spring version of Green Bean Casserole. Asparagus gets topped with a bacon cream sauce, plenty of cheese, and the best part of all—Ritz crackers, which add the perfect crunch. This dish is insanely delicious (probably that bacon cream sauce 😉). We couldn't stop eating it right out of the pan.
Yields:
6
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
10
mins
Ingredients
6
strips bacon, cut into 1" pieces
2
cloves garlic, minced
1/4
c.
all-purpose flour
1 1/2
c.
milk
1/2
c.
heavy cream
1
c.
shredded white cheddar, divided
1
c.
shredded Gruyère, divided
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes
1
bunch asparagus, ends trimmed
1
c.
crushed Ritz Crackers
Directions
- Preheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Remove from pan with a slotted spoon and drain on a paper towel–lined plate. Drain all but a 1/4 cup of grease from pan.
- To same skillet, add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Slowly pour in milk and cream, whisking until smooth. Let simmer until thickened, 5 minutes. Add ½ cup each of cheddar and Gruyère and stir until melted.
- Add bacon back to sauce and season with salt and pepper and a pinch of red pepper flakes.
- Place asparagus in a 9"-x-13" baking pan and pour sauce over, then top with remaining ½ cup of each cheese and crushed Ritz Crackers.
- Cover with foil and bake until asparagus is tender, 20 minutes. Remove foil and bake until cheese is melty, 10 minutes more.
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