Mushroom Asparagus Casserole
Amanda
ingredients
- 4 cups fresh mushrooms, halved
- 1 cup onion, chopped
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon nutmeg
- 16 ounce can of asparagus
- 1/4 cup pimento, chopped
- 1 1/2 teaspoons lemon juice
- 3/4 cup soft bread crumbs
- 1 tablespoon butter, melted
directions
- 1
Cook mushrooms and onions in butter for ten minutes.
- 2
Remove mushrooms and onions from skillet and set aside, leaving butter in pan.
- 3
Blend flour, chicken granules, salt, dash of pepper and nutmeg. Add milk, cook and stir until bubbly. Stir in mushrooms, onions, asparagus, pimento and lemon juice. Put in 1 1/2 quart bowl.
- 4
Combine bread crumbs and one Tbsp. melted butter. Sprinkle over top and bake at 350 degrees for 35-40 minutes.
Source: Amanda
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