Asparagus and Mushroom Casserole
Asparagus and Mushroom Casserole might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 13g of protein, 18g of fat, and a total of 302 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up saltine crackers, ground pepper, olive oil, and a few other things to make it today. To use up the saltine crackers you could follow this main course with the Caramel Crack Candy Ice Cream as a dessert. Autumn will be even more special with this recipe.
Instructions
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.
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.