Easy Asparagus Casserole With Mushrooms
This asparagus casserole recipe is easy to make with a homemade white sauce, mushrooms, butter, and bread crumbs or crushed potato chips.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2to 2 1/2 pounds asparagus spears (trimmed and cut in 1 1/2-inch pieces)
- 1cup sliced mushrooms
- 6tablespoons butter ( divided )
- 5tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2cups milk
- 1teaspoon Worcestershire sauce
- ½to 1 cup buttered breadcrumbs
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 375 F/190 C/Gas 5. Lightly butter a 1 1/2- to 2-quart baking dish.Step 3
Cook asparagus in boiling salted water just until tender; drain well and place in the prepared baking dish. If using frozen asparagus, cook following the package directions.Step 4
In a large saucepan over medium-low heat, saute the sliced mushrooms in 4 tablespoons of butter. Blend in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk, stirring constantly. Add Worcestershire sauce. Continue to cook, stirring constantly, until thickened. Taste and add kosher salt and freshly ground black pepper, as needed.Step 5
Pour the sauce over the asparagus.Step 6
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended.Step 7
Top the casserole with the buttered bread crumbs. Bake in the preheated oven for 20 to 25 minutes.Step 8
Serve and enjoy!