By :Tom Lingle
This is a delicious, easy to make casserole that combines fresh asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish is baked until the mushrooms and asparagus are tender and the fried onions are golden brown. A perfect casserole for the fall holidays, this is a great recipe to serve in the spring when asparagus is fresh and in season.
Recipe Notes:
Fresh asparagus is available year round with peak season during the spring from March through May. With most asparagus recipes you want to have asparagus of uniform thickness so they cook evenly. Thin asparagus cooks faster than thick asparagus so watch the cooking asparagus closely. Thicker spears of asparagus may need trimming at the ends to remove any tough areas and dirt. Wash asparagus just prior to using.
Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions
Ingredients:
2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounces) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups grated Fresh Cheddar Cheese
3 ounces French Fried Onions
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
Preparation:
1. Preheat the oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of the mushroom soup, half of the sliced mushrooms and half of the shredded cheese in the casserole dish.
4. Season the mixture lightly with salt and generously with pepper, or to taste.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove casserole from oven and allow a few minutes time to cool and firm up before serving.
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