Asparagus Mushroom Casserole
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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4 cups sliced fresh mushrooms
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1 cup chopped onion
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4 tablespoons butter, divided
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2 tablespoons all-purpose flour
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1 teaspoon chicken bouillon granules
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1/2 teaspoon salt
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1/8 teaspoon ground nutmeg
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1/8 teaspoon pepper
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1 cup 2% milk
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1 package (12 ounces) frozen cut asparagus, thawed and drained
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1/4 cup diced pimientos
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1-1/2 teaspoons lemon juice
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3/4 cup soft bread crumbs
Directions
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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.
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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.
Nutrition Facts
1 cup: 162 calories, 9g fat (5g saturated fat), 24mg cholesterol, 532mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat.
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