Asparagus and Mushroom Casserole The Best Recipes

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Senin, 03 Agustus 2020

Asparagus and Mushroom Casserole

"A clean twist on the holiday casserole my mother usually made."

Ingredients :

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
1 tablespoon olive oil
1 (8 ounce) package sliced clean mushrooms
1/4 onion, thinly sliced
1 (four ounce) packet saltine crackers, crushed
1 cup shredded sharp Cheddar cheese
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
half cup milk
half cup coarsely chopped pecans

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H

Preheat oven to 350 ranges F (one hundred seventy five tiers C).
Grease a 1 half-quart baking dish.
Place a steamer insert into a saucepan and fill with water to just below the lowest of the steamer. Cover pan and produce the water to a boil. Add asparagus, cowl, and steam until simply tender, five to 8 minutes.
Heat olive oil in a massive skillet; prepare dinner and stir mushrooms and onion until the mushrooms have given off their liquid, five to 8 mins. Stir within the asparagus, tossing veggies just till warm. Remove from warmth.
Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half of the aggregate into the lowest of the organized baking dish.
Spoon the asparagus combination over the crumb mixture.
Whisk the cream of mushroom soup and milk together in a bowl until easy, and pour the soup combination over the asparagus combination.
Spread the final crumb-cheese aggregate over the casserole and sprinkle with pecans.
Bake in the preheated oven until the casserole is bubbling, about half-hour.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it calmly, and make clean-up less complicated.

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