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Asparagus Mushroom Casserole

 Asparagus Mushroom Casserole
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
6 ServingsPrep: 10 min. Bake: 35 min.

Ingredients

  • 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

Directions

  • 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.
  • 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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Asparagus Mushroom Casserole (continued)

Nutritional Facts: One serving (1 cup) equals 162 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 532 mg sodium, 16 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat.