Mushroom and Asparagus Casserole
Emily Ethridge
ingredients
- 4 c fresh mushrooms-halved
- Or 2 8 oz. cans whole halved mushrooms
- 1 c chopped onions
- 4 T butter or margarine
- 2 T all purpose flour
- 1 tsp. chicken bouillon granules
- 1/2 tsp. salt
- 1/2 tsp ground nutmeg
- Dash of pepper
- 1 c milk
- 2 8 oz. pkgs. frozed cut asparagus (cooked
- and drained)
- 1/4 c chopped pimentos
- 1 1/2 tsp. lemon juice
- 3/4 c bread crumbs
- 1 T butter
directions
- 1
Cook mushrooms and onions covered in 4 T butter till tender (approx. 10 min). Spoon out vegetables leaving butter. Set vegetables aside.
- 2
Blend flour, bouillon, salt, nutmeg, and pepper into butter. Add milk all at once.
- 3
Cook and stir till bubbly. Stir in mushrooms and onion, cooked asparagus, pimentos, and lemon juice.
- 4
Put in 1 1/2 qt. casserole dish. Butter bread crumbs and sprinkle on top.
- 5
Bake on 350 degrees for 40 minutes.
Source: Mom
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews