Asparagus casserole with cheese

°2 bunches asparagus
°1 tsp butter
°1/2 oz soft cream cheese
°1/2 c heavy whipping cream
°1 tsp chicken broth
°1/4 teaspoon Italian seasoning
°1/2 teaspoon garlic powder
°1/4 teaspoon paprika
°1/8 teaspoon salt
°1/8 teaspoon pepper
°1/3 c parmesan cheese
°1/8 c Pepper Jack cheese
°1/2 cup shredded mozzarella cheese
°1/2 tsp red pepper flakes
°1/3 cup cooked and crumbled bacon
Heat the oven to 400 degrees. Wash and chop the asparagus, then grease a 9×13 skillet and arrange in it.
See how to cut asparagus in the notes below.
In a skillet, melt butter over medium heat, then add the soft cheese, heavy whipping cream, chicken broth, garlic powder, paprika, Italian seasoning, salt and pepper. Whisk constantly until the ingredients are well blended.
Reduce the heat to medium/low and simmer the sauce until the heavy whipping cream has reduced and thickened. Keep whisk to it does not stick to bottom of the pan. It will take a few minutes for the sauce to reduce and thicken.
Once thickened, add the Parmesan cheese and Pepper Jack cheese and continue to stir until the cheese melts and the sauce is smooth.
Pour the cheese sauce over the asparagus in the center of the casserole, avoiding the top of the asparagus. Then sprinkle mozzarella cheese and crushed red pepper flakes over the cheese sauce. (Be sure to check out the photos of the process at the top of the recipe card.)
Bake for 15 minutes.
If you prefer crunchy asparagus, you can reduce the cooking time by 2 to 3 minutes.
Remove from the oven and add the bacon pieces on top.
Cook for another 3 minutes and Enjoy !

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