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.