Asparagus Mushroom Casserole

Ingredients

• 4 cups mushrooms fresh sliced
• 4 cups mushrooms fresh sliced
• 1 cup onion chopped
• 4 tablespoons butter divided
• 2 tablespoons flour all-purpose
• 1 teaspoon chicken soup base 
• 0.5 teaspoon salt 
• 0.1 teaspoon nutmeg 
• 0.1 teaspoon pepper 
• 1 cup milk 2%
• 12 ounces asparagus frozen thawed drained
• 0.3 cup pimientos diced
• 1.5 teaspoons juice of lemon 
• 0.8 cup breadcrumbs soft

Equipment

• frying pan
• oven
• baking pan
• slotted spoon

Directions

1. In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender.
2. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs.
4. Sprinkle over top.
5. Bake, uncovered, at 350° for 35-40 minutes or until heated through.