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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This colorful casserole is a palate-pleaser. Asparagus, mushrooms, onions and pimientos make a mouthwatering medley. Lemon and nutmeg give this dish a slightly tangy taste.M. Kay Lacey, Apache Junction, Arizona Ingredients:
4 cups sliced fresh mushrooms |
1 cup chopped onion |
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 cup 2% milk |
1 package (12 ounces) frozen cut asparagus, thawed and drained |
1/4 cup diced pimientos |
1-1/2 teaspoons lemon juice |
3/4 cup 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. Yield: 6 servings.
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