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.