Asparagus Mushroom Casserole

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4 cups sliced fresh mushrooms

1 cup chopped onion

4 tablespoons butter, divided

2 tablespoons 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


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.

Bon Appetit!

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