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Asparagus
and Mushroom Casserole |
Asparagus and Mushroom Casserole
4 c. mushrooms, halved
2 tbsp. flour
1/2 tsp. ground nutmeg
2 pkg. frozen asparagus, cooked and
drained
1/4 c. chopped pimento
1 c. chopped onion
1 tsp. chicken bouillon
1 c. milk
3/4 c. soft bread crumbs
1/4 c. butter
1/2 tsp. salt
1 1/2 tsp. lemon juice
1 tbsp. butter, melted
In covered saucepan, cook mushrooms and onions in 1/4 cup butter, 10
minutes or until tender. Remove vegetables and set aside, leaving
butter in skillet. Blend flour, chicken bouillon granules, salt,
nutmeg, and dash of pepper into skillet with butter. Slowly add
milk, stirring constantly until bubbly. Stir in mushrooms and onion,
cooked asparagus, pimento, and lemon juice. Pour into a 1 1/2 quart
casserole. Combine crumbs and melted butter. Sprinkle on top. Bake,
uncovered, in 350 degree oven 35-40 minutes. Yield: 8-10.
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