Easy Asparagus Casserole With Mushrooms
Ingredients
- 2 to 2 1/2 pounds asparagus spears
- 1 cup sliced mushrooms
- 6 tablespoons butter
- 5 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- 1/2 to 1 cup buttered breadcrumbs
Instructions
- 1
Gather the ingredients.
- 2
Preheat the oven to 375 F/190 C/Gas 5. Lightly butter a 1 1/2- to 2-quart baking dish.
- 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.
- 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.
2 min - 5
Pour the sauce over the asparagus.
- 6
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended.
- 7
Top the casserole with the buttered bread crumbs. Bake in the preheated oven for 20 to 25 minutes.
20 min - 8
Serve and enjoy!
Nutrition
Per serving (based on 6 servings)
