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| 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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