Asparagus and Mushroom Casserole, 11/23/2011

      by Gary Duke at Alley Oops


      1 onion, diced

      12 ounces of fresh mushrooms, sliced

      1/4 cup olive oil

      saute onions and mushrooms in olive oil till tender, about 5 minutes and add:


      2 tablespoons flour

      cook flour for a few minutes and add:


      1 cup milk

      1/2 cup sour cream

      1 tablespoon chicken base or bouillon

      salt and pepper to taste

      cook till mixture starts to thicken, set aside.


      in a separate skillet saute:

      1 pound asparagus, fresh and cut into 1 inch slices

      1 tablespoon olive oil

      cook fro about 3 or 4 minutes or until crisp tender.


      Add asparagus to above mixture and put in baking dish, cover with:


      seasoned bread crumbs


      bake at 350 for about 30 minutes or until crumbs start to brown.