 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I never have leftovers when I serve this attractive and deliciously creamy side dish. It's easy to prepare, too. Ingredients:
3 cups cubed seasoned stuffing |
1/2 cup plus 2 tablespoons butter, melted, divided |
1/2 cup water |
2 tablespoons chopped onion |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
dash pepper |
1 cup half-and-half cream |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/4 cup grated parmesan cheese |
Directions:
1. In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened.
3. Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned. Yield: 6-8 servings.
|
|