Asparagus Mushroom Casserole
Caitlin Hoover
ingredients
- 4 cups sliced fresh mushrooms
- 1 cup chopped onion
- 4 tbsp butter, divided
- 2 tbsp all-purpose flour
- 1 tsp chicken bouillon granules
- 1/2 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp pepper
- 1 cup 2% milk
- 1 (12 oz) pkg frozen cut asparagus, thawed and drained
- 1/4 cup diced pimientos
- 1 1/2 tsp lemon juice
- 3/4 cup soft bread crumbs
directions
- 1
In a nonstick skillet, cook mushrooms and onion in 3 tbsp 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 quart baking dish coated with nonstick cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until heated through.
Source: Caitlin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews