Asparagus Mushroom Casserole |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
4 cup(s) sliced fresh mushrooms |
1 cup(s) chopped onion |
4 tablespoon(s) butter, divided |
2 tablespoon(s) all-purpose flour |
1 teaspoon(s) chicken bouillon granules |
1/2 teaspoon(s) salt |
1/8 teaspoon(s) ground nutmeg |
1/8 teaspoon(s) pepper |
1 cup(s) 2% milk |
1 12-ounce package(s) frozen cut asparagus, thawed and drained |
1/4 cup(s) diced pimientos |
1 1/2 teaspoon(s) lemon juice |
3/4 cup(s) soft bread crumbs |
Directions:
1. • In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
2. • Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
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