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Asparagus Mushroom Casserole

By: M. Kay Lacey

"This colorful casserole is a palate-pleaser. Asparagus, mushrooms, onions and pimientos make a mouth-watering medley. Lemon and nutmeg give this dish a slightly tangy taste. --M. Kay Lacey of Apache Junction, Arizona"

Rate/Review | Read Reviews (18)

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 cups sliced fresh mushrooms
1 cup chopped onion
4 tablespoons butter or stick margarine, 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 (12 ounce) package 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 nonstick cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through.

Footnotes

Nutritional Analysis: 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.