Asparagus Mushroom Casserole

Prep time : ---10 minutes --- Bake time : --- 35 minutes ---Makes 6 servings

4 -----------------cups sliced fresh mushrooms

1------------------cup chooped onion

4 -----------------tablespoons butter , divided

2 -----------------tablespoons all-purpose flour

1 -----------------teaspoon chicken bouillon granules

1/2 --------------teaspoon salt

1/8 --------------teaspoon ground nutmeg

1/8 --------------teaspoon pepper

1 -----------------cup 2% milk

1 -----------------package (12 ounces) frozen cut asparagus , thawed and drained

1/4 --------------cup diced pimientos

1 -1/2 -----------teaspoon lemon juice

3/4 --------------cup solf breads crumbs

1) In a nonstick skillet , cook mushrooms and onion in 3 tablespons of butter until tender . Remove vegetables with a slotted spoon and set aside . Stir the flour , bouillon , salt , nutmeg and pepper into the dripping until smooth . Gradually add milk . Bring to a boil ; cook and stir for 2 minutes or until thickened . Stir in asparagus , pimientos , lemon juice and the mushroom mixture .

2) Pour into a 1 -1/2 -quart baking dish coated with nonstick cooking apray . Nelt remaing butter ; toss with bread crumbs . Sprinkle over top . Bake , uncovered at 350* for 35 to 40 minutes or until heated through .

This colorful casserole is a palate-pleaser . Asparagus , mushrooms and pimientos make a mouth watering medley . Lemon and nutmeg give this dish a slightly tangy taste . Enjoy