Asparagus Mushroom Casserole Recipe

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Asparagus Mushroom Casserole Recipe
Asparagus Mushroom Casserole Recipe photo by Taste of Home
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Asparagus Mushroom Casserole Recipe

Read Reviews
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Asparagus Mushroom Casserole in Light & Tasty April/May 2001, p39

Nutritional 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.

  • 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. Yield: 6 servings.
Originally published as Asparagus Mushroom Casserole in Light & Tasty April/May 2001, p39

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MY REVIEW
tasteyfunk User ID: 3713633 93418
Reviewed May. 14, 2011

"I made this several years ago for Christmas and it soon became my favorite. I make this often, it's so easy to make ahead of time and bake at mealtime. I have to double this recipe it's so good."

MY REVIEW
Pinata User ID: 4492434 30194
Reviewed Dec. 4, 2010

"Made this for Thanksgiving - family loved it ! So delicious. Prepared day ahead and baked next day - perfect. Really wonderful addition to our holiday table. Give this 5 stars."

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