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Cheesy Bacon-Asparagus Casserole

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. 

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Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 10 mins

strips bacon, cut into 1" pieces


cloves garlic, minced

1/4 c.

all-purpose flour 

1 1/2 c.


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 


bunch asparagus, ends trimmed

1 c.

crushed Ritz Crackers 

  1. 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.
  2. 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.
  3. Add bacon back to sauce and season with salt and pepper and a pinch of red pepper flakes. 
  4. 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. 
  5. Cover with foil and bake until asparagus is tender, 20 minutes. Remove foil and bake until cheese is melty, 10 minutes more.

Parker Feierbach
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