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Asparagus and Mushroom Casserole
Asparagus and Mushroom Casserole
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cheesy asparagus and mushroom bake with a crunchy topping of Cheddar, cracker crumbs, and pecans.
Ingredients:
  • 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 0.25 medium onion, thinly sliced
  • 1 cup shredded sharp Cheddar cheese
  • 1 (4 ounce) packet saltine crackers, crushed
  • 0.25 teaspoon ground black pepper
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 0.5 cup milk
  • 0.5 cup coarsely chopped pecans
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a 1 1/2-quart casserole dish.
  • Prepare the steamer by filling a saucepan with water just below the steamer insert. Bring the water to a boil. Steam the asparagus until tender for about 3 minutes with the lid on. Remove from heat when done.
  • In a large skillet over medium heat, sauté mushrooms and onion in oil until mushrooms release liquid and onion turns translucent, about 5 to 8 minutes. Add asparagus and toss until heated through. Remove from heat.
  • Combine Cheddar cheese, cracker crumbs, and pepper in a small bowl. In another bowl, whisk together condensed soup and milk.
  • Spread a layer of half of the Cheddar mixture at the bottom of the dish. Top it with the asparagus mixture, followed by the soup mixture and the remaining Cheddar mixture. Finish by sprinkling pecans on top.
  • Bake the casserole in the hot oven until it's bubbling, approximately 30 minutes.

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