35+ Mouthwatering Gluten-Free Asparagus Casserole Recipes You Need to Try

Are you ready to experience the comforting goodness of asparagus in a whole new way?

If you’re a fan of this vibrant vegetable and looking for gluten-free options that are as delicious as they are healthy, you’re in the right place!

Whether you’re serving a special holiday meal, preparing a weeknight dinner, or simply looking for something savory and satisfying, these 35+ gluten-free asparagus casserole recipes will quickly become your go-to dishes. Packed with flavor, nutrients, and simple ingredients, these casseroles promise to impress even the pickiest eaters. So, roll up your sleeves, preheat that oven, and get ready for a flavor-packed journey with these easy-to-make, gluten-free creations!

35+ Mouthwatering Gluten-Free Asparagus Casserole Recipes You Need to Try

Whether you’re a seasoned chef or a beginner in the kitchen, these 35+ gluten-free asparagus casserole recipes offer a fantastic variety of flavors and textures that are perfect for any occasion.

From creamy, cheesy bakes to lighter, veggie-packed versions, you’ll find a recipe that fits your taste and dietary needs.

These casseroles not only highlight the delicious versatility of asparagus but also prove that gluten-free cooking can be incredibly satisfying.

So, go ahead and try one (or more!) of these scrumptious recipes to bring some fresh, healthy, and comforting meals to your table.

Cheesy Garlic Asparagus Casserole

This gluten-free casserole features tender asparagus paired with a rich garlic and cheese sauce, making it an irresistible side dish that’s both savory and creamy. Perfect for a family dinner or holiday gathering, it’s sure to please both gluten-sensitive and non-gluten-sensitive guests.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup gluten-free breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a bit of olive oil.
2. Heat olive oil in a pan over medium heat and sauté garlic for about 1 minute until fragrant.
3. Add heavy cream, onion powder, salt, and pepper to the pan. Stir to combine and simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Remove the pan from heat and stir in the cheddar cheese and Parmesan cheese. Stir until smooth.
5. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain the asparagus and add it to the casserole dish.
6. Pour the creamy cheese mixture over the asparagus and toss gently to coat. Top with gluten-free breadcrumbs for extra crunch.
7. Bake the casserole for 25-30 minutes, or until bubbly and golden on top.
8. Remove from the oven and let it cool for 5 minutes before serving.

This cheesy garlic asparagus casserole is a fantastic gluten-free option for a comforting and satisfying side dish. The creamy, cheesy sauce coats each piece of asparagus perfectly, while the garlic adds a nice depth of flavor. The gluten-free breadcrumbs provide a delightful crunch that contrasts with the creamy texture. It’s a great addition to any meal, especially when served with roasted meats or grilled chicken.

Lemon Herb Asparagus Casserole

A fresh and zesty twist on the traditional asparagus casserole, this recipe combines bright lemon and fresh herbs with a light, creamy sauce. The lemon enhances the asparagus’s natural flavor, creating a refreshing side dish that pairs beautifully with fish, poultry, or vegetarian meals.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup Greek yogurt (or dairy-free alternative)
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup gluten-free panko breadcrumbs

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a casserole dish.
2. In a large mixing bowl, combine Greek yogurt, vegetable broth, lemon juice, lemon zest, thyme, parsley, salt, and pepper. Stir until smooth.
3. Add the asparagus pieces to the bowl and toss to coat them in the creamy lemon-herb mixture.
4. Pour the asparagus mixture into the prepared casserole dish. Sprinkle gluten-free panko breadcrumbs evenly over the top.
5. Bake for 20-25 minutes, or until the asparagus is tender and the breadcrumbs are golden and crispy.
6. Remove from the oven and let sit for 5 minutes before serving.

This lemon herb asparagus casserole provides a refreshing alternative to richer, cheese-heavy dishes. The tangy Greek yogurt and the bright citrus from the lemon bring a burst of flavor that lightens up the dish. Fresh herbs like thyme and parsley elevate the overall profile, making it a perfect springtime side dish. It’s an excellent choice to accompany grilled fish or chicken, or to serve as a standalone vegetarian meal.

Bacon and Asparagus Casserole

For bacon lovers, this gluten-free asparagus casserole delivers a smoky, savory flavor that’s sure to satisfy. The crispy bacon combined with tender asparagus in a rich cream sauce creates a hearty, indulgent side dish that’s perfect for brunch or a comforting dinner.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 6 slices bacon, cooked and crumbled
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. In a skillet over medium heat, cook the bacon until crispy. Remove from heat and crumble it into small pieces. Set aside.
3. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath. Drain the asparagus well.
4. In a mixing bowl, whisk together heavy cream, Gruyère cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth.
5. Add the asparagus and crumbled bacon to the bowl, stirring to coat evenly with the cream mixture.
6. Pour the mixture into the prepared casserole dish. Top with gluten-free breadcrumbs if desired for extra crunch.
7. Bake for 25-30 minutes, or until the casserole is bubbling and golden on top.
8. Let the casserole rest for 5 minutes before serving.

This bacon and asparagus casserole offers a rich, savory flavor profile that’s perfect for those looking for a hearty and satisfying dish. The crispy bacon adds a wonderful crunch, while the creamy sauce envelops the asparagus, making each bite a deliciously decadent experience. It’s a great choice for brunch or a filling side dish, especially when paired with roasted meats or a light salad.

Each of these gluten-free asparagus casseroles brings something unique to the table—whether it’s the cheesy richness, the fresh and tangy zest, or the smoky indulgence. All are delicious, and they offer a variety of flavors and textures to suit different tastes and occasions. These casseroles are guaranteed to be a hit whether you’re preparing a weeknight dinner or serving a crowd at a special event.

Creamy Mushroom and Asparagus Casserole

This creamy mushroom and asparagus casserole is a rich and earthy side dish featuring tender asparagus and savory mushrooms in a velvety, gluten-free cream sauce. The combination of flavors is comforting and perfect for a cozy dinner or special gathering.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/4 cup vegetable broth
• 1/4 cup gluten-free flour (for thickening)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated mozzarella cheese
• 1/4 cup gluten-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sliced mushrooms, cooking for 5-7 minutes until mushrooms are soft.
3. In a separate pan, add heavy cream, vegetable broth, gluten-free flour, thyme, salt, and pepper. Stir to combine and cook over medium heat until the sauce thickens (about 5 minutes).
4. Blanch asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath. Drain well.
5. Combine the blanched asparagus, sautéed mushrooms, and cream sauce in the casserole dish. Toss gently to combine.
6. Sprinkle mozzarella cheese on top and add breadcrumbs for crunch.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Let it cool for 5 minutes before serving.

This creamy mushroom and asparagus casserole is a wonderful balance of earthy mushrooms and vibrant asparagus, all enveloped in a luscious cream sauce. It’s a perfect vegetarian option that can also serve as a side dish for any meat-based meal. The mozzarella provides a melty, gooey texture that pairs beautifully with the savory mushrooms, while the gluten-free breadcrumbs add a nice finishing touch with their crispiness.

Pesto Asparagus Casserole

Bright and fresh, this pesto asparagus casserole offers a flavorful twist on the classic. The vibrant pesto sauce is made with fresh basil, garlic, and pine nuts, bringing a burst of herbal richness to the tender asparagus, making it a great side for any Italian-inspired meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup gluten-free pesto sauce (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup gluten-free panko breadcrumbs
• 2 tbsp pine nuts (optional)
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath. Drain well and place in the casserole dish.
3. In a small bowl, combine the pesto sauce, mozzarella cheese, Parmesan cheese, salt, and pepper. Stir until smooth.
4. Pour the pesto mixture over the asparagus and toss gently to coat.
5. Sprinkle panko breadcrumbs and pine nuts over the top for added texture and flavor.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden.
7. Let it cool for a few minutes before serving.

This pesto asparagus casserole is a bright and flavorful addition to any meal. The pesto brings an herbaceous and slightly nutty taste, while the mozzarella and Parmesan offer creamy, cheesy goodness. The breadcrumbs and pine nuts add texture, creating a dish that is both satisfying and refreshing. It pairs wonderfully with grilled meats, pasta dishes, or as a light standalone vegetarian option.

Baked Asparagus with Parmesan and Almonds

A simple yet elegant casserole, this baked asparagus with Parmesan and almonds features roasted asparagus drizzled in a light garlic butter sauce and topped with a crunchy almond and Parmesan crust. It’s a sophisticated dish that works well as a side for roasted meats or fish.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp butter, melted
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup slivered almonds
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp lemon zest (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the asparagus in a single layer in a casserole dish.
2. In a small bowl, mix the melted butter with garlic, salt, pepper, and lemon zest (if using).
3. Drizzle the garlic butter over the asparagus and toss gently to coat.
4. Sprinkle Parmesan cheese and slivered almonds evenly over the asparagus.
5. Bake for 15-20 minutes, or until the asparagus is tender and the almonds are golden brown.
6. Let it rest for 5 minutes before serving.

This baked asparagus with Parmesan and almonds is a simple but elegant dish. The garlic butter sauce enhances the asparagus’s flavor, while the Parmesan adds richness. The slivered almonds give a wonderful crunch and nutty flavor that complement the tender asparagus perfectly. This dish is light but full of flavor and works beautifully as a side to a variety of proteins.

Asparagus and Sweet Potato Casserole

This gluten-free casserole combines the earthy flavor of asparagus with the sweetness of roasted sweet potatoes. The result is a savory-sweet side dish that’s hearty and comforting, perfect for fall or winter meals.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup coconut milk (or any milk alternative)
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Toss the diced sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes, or until soft.
3. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath. Drain and set aside.
4. In a small saucepan, heat the coconut milk until warm, then remove from heat and stir in the shredded cheddar cheese until melted.
5. In the casserole dish, layer the roasted sweet potatoes and blanched asparagus. Pour the cheese sauce over the vegetables.
6. Top with gluten-free breadcrumbs and bake for 20-25 minutes, or until bubbly and golden.
7. Let it cool for 5 minutes before serving.

This asparagus and sweet potato casserole is a wonderful fusion of flavors, with the natural sweetness of the roasted sweet potatoes complementing the crisp asparagus. The creamy coconut milk and cheddar sauce bring everything together, while the gluten-free breadcrumbs add a satisfying crunch. It’s a hearty dish that pairs well with both vegetarian and meat-based meals.

Spicy Asparagus and Quinoa Casserole

For those who enjoy a bit of heat, this spicy asparagus and quinoa casserole combines the mildness of asparagus with the nuttiness of quinoa and a kick of spice. It’s a nourishing and gluten-free dish that’s perfect for a healthy meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup cooked quinoa
• 1/2 cup diced red bell pepper
• 1/4 cup diced green chilies (canned or fresh)
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese (optional)
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a casserole dish with olive oil.
2. Cook quinoa according to package instructions and set aside.
3. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath. Drain and set aside.
4. In a large mixing bowl, combine cooked quinoa, blanched asparagus, diced bell pepper, green chilies, cilantro, cumin, chili powder, paprika, salt, and pepper.
5. Mix well and transfer the mixture to the casserole dish. If using cheese, sprinkle it on top.
6. Bake for 20-25 minutes, or until heated through and the cheese is melted.
7. Let it cool for 5 minutes before serving.

This spicy asparagus and quinoa casserole is a bold and flavorful dish. The quinoa adds a wholesome, nutty base, while the asparagus provides a crisp texture. The heat from the green chilies and spices elevates the flavors, making it an exciting side dish for any meal. It’s also great as a light main dish when paired with a side salad.

Asparagus and Ricotta Casserole

This asparagus and ricotta casserole offers a creamy, cheesy base that perfectly complements the delicate flavor of the asparagus. It’s a light yet indulgent dish that’s easy to prepare and full of flavor, making it a great addition to any meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath. Drain well.
3. In a bowl, combine ricotta cheese, heavy cream, Parmesan cheese, egg, nutmeg, salt, and pepper. Stir until smooth.
4. Add the blanched asparagus to the mixture and toss gently to combine.
5. Pour the mixture into the prepared casserole dish. If desired, top with gluten-free breadcrumbs.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
7. Let it cool for 5 minutes before serving.

This asparagus and ricotta casserole is creamy and satisfying, with a subtle hint of nutmeg that enhances the natural flavor of the asparagus. The ricotta and Parmesan cheese give the dish a rich, velvety texture, while the gluten-free breadcrumbs add a crispy topping. It’s a great dish to pair with roasted meats or as a stand-alone vegetarian meal.

Asparagus and Goat Cheese Casserole

This asparagus and goat cheese casserole is a decadent, flavorful dish that combines the earthiness of asparagus with the tangy, creamy goodness of goat cheese. It’s a wonderful side dish that can be served with roasted meats, grilled fish, or even as a stand-alone vegetarian meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup goat cheese, crumbled
• 1/2 cup heavy cream
• 1/4 cup vegetable broth
• 1/4 tsp garlic powder
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a small saucepan, heat the vegetable broth and heavy cream over medium heat. Stir in garlic powder, thyme, salt, and pepper, and bring to a gentle simmer.
4. Remove from heat and stir in the crumbled goat cheese until it melts and creates a creamy sauce.
5. Combine the blanched asparagus with the creamy goat cheese mixture in the casserole dish. Toss gently to coat.
6. Top with gluten-free breadcrumbs for added crunch if desired.
7. Bake for 20-25 minutes, or until the casserole is bubbly and golden on top.
8. Let it rest for 5 minutes before serving.

This asparagus and goat cheese casserole combines a tangy richness from the goat cheese with the delicate flavor of asparagus. The cream sauce adds a smooth texture that brings the whole dish together. The breadcrumbs provide a crispy topping, making every bite satisfying. It’s the perfect dish for a special occasion or a cozy dinner.

Asparagus and Bacon Alfredo Casserole

For those who love bacon and creamy pasta dishes, this asparagus and bacon Alfredo casserole is a match made in heaven. Featuring crispy bacon, tender asparagus, and a rich Alfredo sauce, this gluten-free casserole is indulgent and delicious.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 6 slices bacon, cooked and crumbled
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup gluten-free penne pasta (optional)
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Cook the gluten-free penne pasta according to package instructions (if using) and drain.
3. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
4. In a large skillet, sauté garlic in olive oil for 1 minute, then add heavy cream, Parmesan, and mozzarella cheese. Stir until smooth and bring to a simmer for 5 minutes.
5. Add the cooked pasta, asparagus, and crumbled bacon to the sauce, mixing gently to combine.
6. Pour the mixture into the casserole dish. Top with gluten-free breadcrumbs (if desired).
7. Bake for 20-25 minutes, or until the casserole is golden and bubbly.
8. Let it rest for 5 minutes before serving.

This asparagus and bacon Alfredo casserole is creamy, savory, and a little smoky from the crispy bacon. The cheese sauce envelops the asparagus and pasta, creating a satisfying, indulgent side dish. It’s a great comfort food option and pairs perfectly with grilled chicken, steak, or a simple salad.

Asparagus and Roasted Red Pepper Casserole

This asparagus and roasted red pepper casserole features the sweet, smoky flavors of roasted red peppers paired with tender asparagus in a savory, herbed cream sauce. It’s a vibrant, gluten-free dish that will brighten any table.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 jar roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• 1/4 cup vegetable broth
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup gluten-free breadcrumbs

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a saucepan, combine heavy cream, vegetable broth, smoked paprika, garlic powder, salt, and pepper. Simmer over medium heat for 5 minutes to allow the flavors to meld.
4. Stir in the chopped roasted red peppers and heat for another 2-3 minutes.
5. In the casserole dish, layer the blanched asparagus and pour the roasted red pepper cream sauce over the top.
6. Sprinkle gluten-free breadcrumbs over the casserole for added texture.
7. Bake for 20-25 minutes, or until the sauce is bubbly and the breadcrumbs are golden.
8. Let it rest for 5 minutes before serving.

The combination of smoky roasted red peppers and fresh asparagus in this casserole is both flavorful and vibrant. The creamy sauce adds a rich, luxurious texture, while the breadcrumbs give a perfect crunch. It’s an excellent side dish for any grilled or roasted meats, or served alongside quinoa or rice for a light meal.

Asparagus, Tomato, and Feta Casserole

This asparagus, tomato, and feta casserole offers a bright and savory flavor combination. The tangy feta cheese, juicy tomatoes, and fresh asparagus make for a refreshing and hearty gluten-free casserole.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (1-2 minutes).
4. Add the tomatoes and cook for another 2-3 minutes until they start to soften.
5. In a bowl, combine the heavy cream, feta cheese, oregano, salt, and pepper.
6. Add the blanched asparagus and sautéed tomatoes to the bowl and toss gently.
7. Transfer the mixture to the casserole dish and sprinkle gluten-free breadcrumbs on top if desired.
8. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbly.
9. Let it cool for 5 minutes before serving.

The feta cheese adds a tangy and creamy element that pairs wonderfully with the fresh tomatoes and asparagus. This dish is vibrant and flavorful with the perfect balance of freshness and richness. It’s a great addition to any Mediterranean-inspired meal or can be enjoyed on its own as a light main course.

Asparagus, Zucchini, and Squash Casserole

This vegetable-packed asparagus, zucchini, and squash casserole is a light, gluten-free dish that’s full of vibrant flavors. The combination of seasonal vegetables and a light, cheesy sauce makes it a perfect side dish for any occasion.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a large skillet, sauté the zucchini and squash slices over medium heat for 3-4 minutes until slightly softened.
4. In a mixing bowl, combine heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, basil, salt, and pepper.
5. Add the blanched asparagus, sautéed zucchini, and squash to the bowl and toss to coat evenly with the cream mixture.
6. Pour the mixture into the prepared casserole dish. Top with gluten-free breadcrumbs for extra crunch if desired.
7. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbly.
8. Let it cool for 5 minutes before serving.

This asparagus, zucchini, and squash casserole is full of fresh, seasonal vegetables. The creamy cheese sauce complements the tender vegetables, and the optional breadcrumbs provide a satisfying crunch. It’s a healthy, flavorful side dish that pairs wonderfully with grilled meats or can be enjoyed on its own for a lighter meal.

Asparagus and Spinach Ricotta Casserole

This gluten-free asparagus and spinach ricotta casserole combines fresh asparagus with creamy spinach and ricotta filling for a deliciously satisfying dish. It’s perfect for brunch or dinner and can easily be made ahead for busy weeknights.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 egg
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. Sauté the chopped spinach in a pan over medium heat for 2-3 minutes until wilted.
4. In a bowl, combine ricotta cheese, Parmesan cheese, heavy cream, egg, garlic powder, salt, and pepper. Stir until smooth.
5. Add the blanched asparagus and sautéed spinach to the ricotta mixture and stir to combine.
6. Pour the mixture into the casserole dish. Top with gluten-free breadcrumbs if desired.
7. Bake for 20-25 minutes, or until the casserole is golden and bubbling.
8. Let it rest for 5 minutes before serving.

This asparagus and spinach ricotta casserole is rich, creamy, and full of flavor. The spinach adds a fresh, earthy element, while the ricotta and Parmesan create a smooth, cheesy texture. It’s perfect for anyone looking for a comforting, healthy gluten-free side dish.

Asparagus and Mushroom Gratin

This asparagus and mushroom gratin is a decadent, rich dish that pairs the earthy flavors of mushrooms with the bright freshness of asparagus. The creamy sauce and cheesy topping make it a perfect indulgent side for any meal.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)
• 1 tbsp butter

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until they release their moisture and become tender.
4. In a bowl, combine heavy cream, Gruyère cheese, Parmesan cheese, garlic powder, salt, and pepper.
5. Add the blanched asparagus and sautéed mushrooms to the bowl and stir gently to coat in the creamy mixture.
6. Transfer the mixture to the casserole dish. Top with gluten-free breadcrumbs if desired for extra crunch.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.
8. Let it rest for 5 minutes before serving.

This asparagus and mushroom gratin is a rich and comforting dish, with earthy mushrooms, fresh asparagus, and a creamy, cheesy sauce. The breadcrumbs add a nice texture, creating a satisfying contrast to the tender vegetables and smooth sauce. It pairs wonderfully with roasted meats or can be served as a standalone vegetarian main.

Asparagus and Caramelized Onion Casserole

Caramelized onions and asparagus create a beautifully balanced casserole full of sweet and savory flavors. The depth of flavor from the onions combined with the freshness of asparagus makes this a wonderful side dish or light main course.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 large onions, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. In a large skillet, heat olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 25 minutes until they are golden and caramelized.
3. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
4. In a mixing bowl, combine heavy cream, Parmesan cheese, salt, and pepper.
5. Add the caramelized onions and blanched asparagus to the bowl, and toss gently to combine.
6. Transfer the mixture to the casserole dish and top with gluten-free breadcrumbs if desired.
7. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbly.
8. Let it rest for 5 minutes before serving.

The sweetness of the caramelized onions adds depth and richness to this asparagus casserole, making it a savory, satisfying dish. The Parmesan adds a salty creaminess, and the optional breadcrumbs provide a delicious crunchy topping. This casserole is a perfect side to roasted meats or a lovely vegetarian option.

Asparagus and Pesto Casserole

This asparagus and pesto casserole is packed with vibrant flavors, combining the freshness of asparagus with the aromatic, herbaceous taste of pesto. It’s a quick and easy dish that’s perfect for a weeknight dinner or a potluck.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup homemade or store-bought pesto (gluten-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a mixing bowl, combine pesto, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper.
4. Add the blanched asparagus to the bowl and toss gently to coat with the pesto mixture.
5. Transfer the mixture to the casserole dish and top with gluten-free breadcrumbs if desired.
6. Bake for 20-25 minutes, or until the casserole is golden and bubbling.
7. Let it rest for 5 minutes before serving.

The combination of pesto and asparagus creates a fresh, herb-infused dish with a delightful creamy texture from the mozzarella and Parmesan. The breadcrumbs add an optional crunchy topping for added texture. This is a fantastic dish that can be served as a side or a light main course, especially when paired with a simple salad.

Asparagus and Sweet Potato Casserole

This asparagus and sweet potato casserole brings a hearty sweetness from the roasted sweet potatoes, paired with the freshness of asparagus for a well-rounded dish. It’s a wonderful option for a gluten-free holiday meal or a special dinner.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and diced
• 1/2 cup heavy cream
• 1/4 cup vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Roast the diced sweet potatoes on a baking sheet for 25-30 minutes, or until soft and lightly browned. Set aside.
3. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
4. In a mixing bowl, combine heavy cream, vegetable broth, cinnamon, garlic powder, salt, and pepper.
5. Add the roasted sweet potatoes and blanched asparagus to the bowl and stir gently to coat with the creamy mixture.
6. Transfer the mixture to the casserole dish and top with gluten-free breadcrumbs if desired.
7. Bake for 20-25 minutes, or until the casserole is golden and bubbly.
8. Let it rest for 5 minutes before serving.

The sweetness of the roasted sweet potatoes blends perfectly with the fresh, crisp asparagus. The creamy sauce brings the dish together, and the optional breadcrumbs add a satisfying crunch. This casserole is a great choice for a comforting, hearty side dish or vegetarian main.

Asparagus and Cheddar Cheese Casserole

If you love a cheesy, indulgent casserole, this asparagus and cheddar cheese casserole will hit the spot. The rich and tangy cheddar cheese pairs wonderfully with the crisp asparagus for a comforting, gluten-free dish.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup milk (dairy or non-dairy)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. In a saucepan, heat the heavy cream and milk over medium heat. Stir in the shredded cheddar cheese and cook until melted and smooth.
4. Add garlic powder, salt, and pepper to the sauce and stir to combine.
5. Add the blanched asparagus to the cheese sauce and stir gently to coat.
6. Transfer the mixture to the casserole dish and top with gluten-free breadcrumbs if desired.
7. Bake for 20-25 minutes, or until the casserole is golden and bubbly.
8. Let it rest for 5 minutes before serving.

The cheddar cheese sauce creates a rich and creamy base that complements the crisp asparagus perfectly. The optional breadcrumbs add texture, creating a satisfying contrast. This casserole is perfect for a comforting side dish to accompany a variety of main courses.

Asparagus and Ricotta Spinach Bake

This asparagus and ricotta spinach bake is a light and flavorful casserole that combines fresh spinach, ricotta cheese, and asparagus. The creamy ricotta cheese makes the dish feel indulgent without being overly heavy.

Ingredients:

• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a casserole dish.
2. Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to stop cooking. Drain well.
3. Sauté the spinach in a skillet over medium heat for 2-3 minutes until wilted.
4. In a bowl, combine ricotta cheese, Parmesan cheese, garlic powder, salt, and pepper.
5. Add the blanched asparagus and sautéed spinach to the ricotta mixture, stirring gently to combine.
6. Transfer the mixture to the casserole dish and top with gluten-free breadcrumbs if desired.
7. Bake for 20-25 minutes, or until the casserole is golden and bubbly.
8. Let it rest for 5 minutes before serving.

This asparagus and ricotta spinach bake is a healthy, flavorful option with the richness of ricotta and the freshness of spinach. The asparagus provides a nice texture, and the breadcrumbs add an optional crunch. It’s perfect as a light main or side dish for any occasion.

Note: More recipes are coming soon