asparagus and mushroom casserole

Ingredients

• Servings: 6
• 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1/4 onion, thinly sliced
• 1 (4 ounce) packet saltine crackers, crushed
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup coarsely chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• grease a 1 1/2-quart baking dish.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. cover pan and bring the water to a boil. add asparagus, cover, and steam until just tender, 5 to 8 minutes.
• heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. stir in the asparagus, tossing vegetables just until hot. remove from heat.
• mix saltine cracker crumbs, sharp cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
• spoon the asparagus mixture over the crumb mixture.
• whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
• spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
• bake in the preheated oven until the casserole is bubbling, about 30 minutes.