Asparagus and Mushroom Casserole recipe
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Ingredients
- 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces 1 tablespoon olive oil 1 (8 ounce) package sliced fresh mushrooms ¼ onion, thinly sliced 1 (4 ounce) packet saltine crackers, crushed 1 cup shredded sharp Cheddar cheese ¼ teaspoon ground black pepper 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup milk ½ cup coarsely chopped pecans
Nutrition Info
- 336.3 caloriescarbohydrate: 27 gcholesterol: 21.4 mgfat: 21.2 gfiber: 3.7 gprotein: 12 gsaturatedFat: 6.2 gservingSize: -sodium: 700 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Asparagus and Mushroom Casserole
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Grease a 1 1/2-quart baking dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
Heat olive oil in a large skillet, cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl, spread half the mixture into the bottom of the prepared baking dish.
Spoon the asparagus mixture over the crumb mixture.
Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
Bake in the preheated oven until the casserole is bubbling, about 30 minutes.