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    Home ยป Recipes ยป Vegetarian/Vegan Meals

    Creamy Asparagus Mushroom Potato Casserole

    April 10, 2017 By Monika Last Updated September 11, 2023 22 Comments

    Jump to Recipe
    Side view of asparagus, mushroom and potato bake with creamy sauce and spoon in green oval dish, with asparagus tips in background.

    Vegetarians and omnivores alike will enjoy this easy to make, hearty and nutritious asparagus mushroom potato casserole. It is low in fat, easy to throw together and comes with a rich and creamy herb sauce.

    Side view of asparagus mushroom casserole with potatoes and spoon in oval dish, with asparagus tips in background.

    This creamy asparagus mushroom potato casserole is a delicious vegetarian dinner idea, great as a family meal or party food.ย  This nutritious dish is easy to prepare, cooks in less than 30 minutes and is perfect for sharing.

    Creamy casseroles tend to be associated with lots of calories and generally pretty unhealthy food.ย  Like most people I love comfort food but I don't believe it has to be unhealthy.ย  All you have to do is make a few healthy swaps.

    I used my basic 3-ingredient white sauce recipe in this dish, which takes minutes to put together.ย  I adapted this sauce by adding a bit of naturally low in fat, tangy fromage frais as well as fresh herbs for added flavour.ย  This rich and creamy sauce contains only about 2 tablespoons of butter and is made using low fat milk.

    Asparagus and mushrooms

    Both of these ingredients are super nutritious and make a delicious trio with the potatoes.ย  They add texture, flavour as well colour into the simple casserole.ย  The mushrooms are quickly browned to release more flavour before adding into the casserole. I have used this method of preparing mushrooms in several other recipes including healthy mushroom pasta, mushroom sour cream sauce as well as turkey wellington.

    The asparagus, on the other hand, can be added into the casserole uncooked.ย  It will cook to perfection with the rest of the ingredients in the oven. You might also like salmon leek pasta bake with asparagus where I used a similar method of preparing asparagus.

    How to make asparagus mushroom casserole: step-by-step

    1. Boil the potatoes in salted water with the bay leaf.ย  Strain and place in your casserole dish.

    Potato pieces in oval dish.

    2. Fry the mushrooms for a few minutes over a high heat until lightly browned.

    Chopped mushrooms in large pan with steam visible.

    3. Scatter the mushrooms over the potatoes.

    Potato pieces and chopped mushrooms in oval dish.

    4. Place the asparagus over the top and season well. Set aside.

    Chopped asparagus and mushrooms in oval dish.

    5. To make the sauce melt the butter in a saucepan.ย  Add the flour and whisk until smooth. Pour in some of the milk, increase the heat and whisk until the sauce thickens.

    Roux in saucepan on top of rack with green whisk to the right.

    Add the rest of the milk and continue whisking until the sauce starts bubbling up.

    White sauce with yogurt and green whisk in saucepan.

    Add the fromage frais and remove from the heat. Stir in the chopped herbs and season to taste.

    Sauce with herbs and green whisk in saucepan.

    6. Pour the sauce over the casserole, scatter the grated cheese and drizzle with a little oil.

    Asparagus casserole with grated cheese on top in green oval dish.

    7. Bake for 20-25 minutes in the centre of the oven. Remove from the oven and serve.

    Asparagus and mushrooms with melted cheese on top in green oval dish with green cloth in top right corner.

    Top tips and FAQs

    • The asparagus tips shouldn't be too thin or too thick so go for something in the middle.ย  This is to ensure that after 25 minutes in the oven they are cooked but still crunchy (very thin asparagus might be too tender and very thick tips might still be tough).
    • As the potatoes don't get mashed in this casserole I recommend choosing potatoes that hold their shape well in cooking.ย  Such as salad potatoes.ย  Waxy potatoes, such as Charlotte or Anya are good options, while Maris Piper, Marabel or Rooster work better in mashed potato dishes.ย  If you live in North America Yukon Gold would be a good choice (Russet or Idaho wouldn't).
    • I used chives and parsley but you could just go with one or the other, or omit herbs altogether.
    • Best served immediately.

    Asparagus, potatoes and mushrooms in creamy sauce with spoon in green oval dish, with green cloth to the right, potato mixture in dish and asparagus tips in background.

    You might also like

    • Vegetarian Sausage Pie with Mushrooms & Sweet Potato
    • Creamy Lemon Chicken Potato Bake (Healthy)
    • Healthy Creamy Leftover Salmon and Potato Bake

    Check out also this collection of over 12 healthyย vegetarian pasta meals.

    Keep in touch!

    Have you made this vegetarian casserole? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me onย Facebook,ย Instagramย andย Twitterย for regular recipe updates!ย Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of asparagus mushroom casserole with potatoes and spoon in oval dish, with asparagus tips in background.

    Creamy Asparagus Mushroom Potato Casserole

    Vegetarians and omnivores alike will enjoy this simple, hearty and nutritious, creamy asparagus and mushrooms potato casserole with mushrooms.
    5 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat, vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 servings
    Calories: 189kcal
    Author: Monika Dabrowski

    Equipment

    • Medium sized casserole dish, approx. 6cm/2ยฝin deep

    Ingredients

    • 1.65 pounds (750 g) potatoes peeled, halved or quartered
    • 7.05 ounces (200 g) asparagus chopped
    • 12.35 ounces (350 g) mushrooms wiped, roughly chopped
    • 3 tablespoons chives and parsley each, finely chopped (more for serving)
    • 2 tablespoons (25 g) butter
    • 2โ…“ tablespoons (20 g) corn flour/cornstarch
    • 1 cup+2tsp (250 ml) semi-skimmed milk/low fat milk
    • โ…“ cup (40 g) mature cheddar cheese coarsely grated
    • 3 tablespoons fromage frais/fromage blanc or low fat sour cream
    • Sea salt and white pepper to taste
    • 1 bay leaf
    • Olive oil for drizzling

    Instructions

    • Peel the potatoes, cut into similar size pieces (halves or quarters) and boil in salted water with the bay leaf until tender but take care not to overcook them. Place in a medium casserole dish and set aside.
    • Preheat the oven to 400 F/ 200 C/ gas mark 6.
    • Heat up a large non-stick pan and fry the mushrooms for 3-4 minutes over a high heat until lightly browned, stirring once or twice. Scatter the mushrooms along with the chopped asparagus over the potatoes. Season.
    • To make the herb sauce, in a saucepan melt the butter over a low heat, add the flour and whisk until the mixture is smooth. Add some of the milk, increase the heat and continue whisking until the mixture has thickened. Add the rest of the milk and continue whisking until the sauce starts bubbling up. Add the fromage frais and remove from the heat. Stir in the herbs, season to taste and pour over the casserole.
    • Sprinkle the grated cheddar over the whole thing, drizzle with a little olive oil and bake for 20-25 minutes. Remove from the oven and serve immediately.

    Notes

    • The asparagus tips shouldn't be too thin or too thick so go for something in the middle.ย  This is to ensure that after 25 minutes in the oven they are cooked but still crunchy (very thin asparagus might be too tender and very thick tips might still be tough).
    • As the potatoes don't get mashed in this casserole I recommend choosing potatoes that hold their shape well in cooking.ย  Such as salad potatoes.ย  Waxy potatoes, such as Charlotte or Anya are good options, while Maris Piper, Marabel or Rooster work better in mashed potato dishes.ย  If you live in North America Yukon Gold would be a good choice (Russet or Idaho wouldn't).
    • I used chives and parsley but you could just go with one or the other, or omit herbs altogether.
    • Best served immediately.

    Nutrition

    Serving: 1serving | Calories: 189kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 114mg | Potassium: 857mg | Fiber: 4g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 164mg | Iron: 5mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    733 shares

    Comments

      5 from 5 votes (2 ratings without comment)

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    1. Hilda Frost says

      April 22, 2021 at 6:16 pm

      5 stars
      i have made this casserole about 6-7 times already. i love casseroles in general and this one is probably one of my favorites ๐Ÿ™‚

      Reply
      • Monika says

        April 22, 2021 at 7:23 pm

        So good to hear that, thanks!

        Reply
    2. Kathy says

      March 04, 2021 at 2:14 am

      5 stars
      Deeeeelicious! I made one substitution in this lovely dish as I did not have fromage frais..I subbed gorgonzola. It was fabulous! Thank you for such a tasty side dish to my unbreaded chicken tenders that I sauteed in the same skillet that I browned the mushrooms. No extra clean up! I used parsley and the green part of a scallion in the sauce.
      Will absolutely make this again!

      Reply
      • Monika says

        March 04, 2021 at 10:28 am

        You are welcome! Glad you liked it, gorgonzola sounds delicious in this recipe. And serving it with chicken is perfect. Thank you for your feedback:)

        Reply
    3. Michelle says

      March 12, 2019 at 10:56 am

      5 stars
      This recipe was a keeper. I made it vegan by substituting vegan cheese, vegan butter, and using coconut milk. My husband raves about it and he is an omnivore. I also added 1 tsp of sea salt to the sauce and used button mushrooms. Plus no chives and 1tbsp of dried parsley.

      Reply
      • Monika says

        March 04, 2021 at 10:30 am

        Fantastic! I must try your vegan version.

        Reply
    4. familyfriendsfoodblog says

      April 23, 2017 at 2:44 pm

      Mushrooms, asparagus and potatoes - 3 of my favourite things!! Thanks for joining in with #OnePotato Two Potato ๐Ÿ™‚

      Reply
      • Monika says

        April 23, 2017 at 3:41 pm

        It's a pleasure!

        Reply
    5. petra08 says

      April 18, 2017 at 3:48 pm

      This sounds like a perfect spring recipe! All the shops have asparagus and I like that it is vegetarian and sound so loaded with goodies! ๐Ÿ™‚

      Reply
      • Monika says

        April 18, 2017 at 4:02 pm

        Thank you! There is so much asparagus around I might make this dish again soon:)

        Reply
    6. jacqui says

      April 16, 2017 at 2:14 pm

      I'm book marking this recipe to make later this week. It sound delicious.

      Reply
      • Monika says

        April 16, 2017 at 4:30 pm

        Thanks Jacqui! Hope you like it:)

        Reply
    7. StubbornMule says

      April 14, 2017 at 7:49 pm

      I just pulled this out of the oven for lunch! It was delicious! Definitely a winner, will make again.

      Reply
      • Monika says

        April 14, 2017 at 8:25 pm

        Thank you for letting me know! I am so glad you liked the recipe:)

        Reply
    8. Angela / Only Crumbs Remain says

      April 14, 2017 at 12:20 pm

      Ooh yes please, I'll very happily demolish a portion of that right now Monika. It sounds absolutely delicious, ther's so much I love about it. Pinning and will defo be making this. Thanks for sharing,
      Angela xx

      Reply
      • Monika says

        April 14, 2017 at 1:06 pm

        Thank you Angela! Glad you like the recipe:) Enjoy your Easter weekend!

        Reply
    9. Corina says

      April 13, 2017 at 7:08 pm

      Such a lovely recipe! It looks both healthy and comforting at the same time!

      Reply
      • Monika says

        April 13, 2017 at 7:26 pm

        Thank you! It's also very easy to make:)

        Reply
    10. The Intolerant Gourmand says

      April 11, 2017 at 3:06 pm

      I love asparagus, and this sounds so delicious!! Will definitely be giving this a try! ๐Ÿ™‚ x #cookblogshare

      Reply
      • Monika says

        April 11, 2017 at 6:31 pm

        Thank you! Hope you like it:)

        Reply
    11. All That I'm Eating says

      April 11, 2017 at 11:36 am

      I love how green this is! Such a nice veggie recipe, I'll need to remember this next time I have some asparagus.

      Reply
      • Monika says

        April 11, 2017 at 6:33 pm

        Thank you! Green is my favourite food colour so I always do my best to make it stand out:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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