Name: Asparagus and Mushroom Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Fresh asparagus, trimmed and cut into 1 1/2-inch pieces - 1 pound; Olive oil - 1 tablespoon; Sliced fresh mushrooms - 1 (8 ounce) package; Onion, thinly sliced - ¼ medium; Shredded sharp Cheddar cheese - 1 cup; Saltine crackers, crushed - 1 (4 ounce) packet; Ground black pepper - ¼ teaspoon; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Milk - ½ cup; Coarsely chopped pecans - ½ cup

Ingredients for - Asparagus and Mushroom Casserole

1. Fresh asparagus, trimmed and cut into 1 1/2-inch pieces 1 pound

2. Olive oil 1 tablespoon

3. Sliced fresh mushrooms 1 (8 ounce) package

4. Onion, thinly sliced ¼ medium

5. Shredded sharp Cheddar cheese 1 cup

6. Saltine crackers, crushed 1 (4 ounce) packet

7. Ground black pepper ¼ teaspoon

8. Condensed cream of mushroom soup 1 (10.5 ounce) can

9. Milk ½ cup

10. Coarsely chopped pecans ½ cup

How to cook deliciously - Asparagus and Mushroom Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

2 . Stage

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 3 minutes. Remove from the heat.

3 . Stage

Heat oil in a large skillet over medium heat. Add mushrooms and onion; cook and stir until mushrooms have released their liquid and onion is translucent, 5 to 8 minutes. Stir in asparagus and toss until just hot. Remove from the heat.

4 . Stage

Mix Cheddar, cracker crumbs, and pepper together in a small bowl. Whisk condensed soup and milk together in a separate bowl.

5 . Stage

Spread 1/2 of the Cheddar mixture over the bottom of the prepared dish. Cover with asparagus mixture, then soup mixture, then remaining Cheddar mixture. Sprinkle pecans over top.

6 . Stage

Bake in the preheated oven until casserole is bubbling, about 30 minutes.