Casserole Recipes » Asparagus Casserole » Fresh Asparagus and Mushroom Casserole with White Sauce

Fresh Asparagus and Mushroom Casserole with White Sauce

Steamed asparagus pieces and slice mushrooms spread evenly in bottom of shallow casserole dish. Vegetables are topped with sauce prepared from butter, all-purpose flour, coarse salt, fresh ground black pepper, whole milk, Worcestershire sauce, grated cheddar cheese and chopped pimiento. Topped with bread crumbs, casserole is baked until sauce is bubbling and bread crumbs are light brown.

Ingredients -

2 pounds Fresh Asparagus
1 pound Cremini Mushrooms, wiped clean and sliced
6 tablespoons Unsalted Butter
3/4 cup Soft Bread Crumbs
1/4 cup All-Purpose Flour
1/2 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper
2 cups Whole Milk
1/2 teaspoon Worcestershire Sauce
3/4 cup Grated Mild Cheddar Cheese
1/4 cup Chopped Pimiento, drained

Preparation:

1. Cut woody ends from base of asparagus stalks. Wash spears and cut into 2-3" pieces.

2. Place in steamer basket and steam over boiling water approximately 3-4 minutes or just until tender.

3. Remove from steamer and place in shallow casserole dish. Spread mushroom slices evenly over asparagus.

4. Add unsalted butter to small saucepan. Melt over low heat.

5. Remove 2 tablespoons of the melted butter and mix with the bread crumbs in a small bowl. Set aside.

6. Stir flour, coarse salt, and fresh ground black pepper into remaining melted butter.

7. Continue cooking and stirring over low heat, until well blended.

8. Gradually stir in whole milk. Continue stirring until thickened.

9. Stir in Worcestershire sauce, grated cheddar cheese and pimiento.

10. Stir until cheese has melted.

11. Pour cheese sauce over asparagus in casserole. Top sauce with buttered bread crumbs.

12. Bake in preheated oven for 20 minutes.

Casserole Making Tips -
Asparagus Nutrition

	Asparagus is one of the best vegetables for you. It delivers fiber, vitamins and minerals, and folic acid. Asparagus is low in sodium and contains zero fat.

Casserole Making Tips -
Asparagus

	Cook until al dente, place in an ice bath to stop the cooking. Once blanched you can use immediately or store in the refrigerator until ready to use.

Casserole Making Tips -
Mushrooms

	Mushrooms are eaten both raw and cooked. White mushrooms are the most popular, but earthy, hearty mushrooms such as Cremini, Portobello, and Shiitake are now readily available in supermarkets.

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