Asparagus Mushroom Casserole

Ingredients

• 4 cup(s) sliced fresh mushrooms
• 1 cup(s) chopped onion
• 4 tablespoon(s) butter, divided
• 2 tablespoon(s) all-purpose flour
• 1 teaspoon(s) chicken bouillon granules
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) ground nutmeg
• 1/8 teaspoon(s) pepper
• 1 cup(s) 2% milk
• 1 12-ounce package(s) frozen cut asparagus, thawed and drained
• 1/4 cup(s) diced pimientos
• 1 1/2 teaspoon(s) lemon juice
• 3/4 cup(s) soft bread crumbs

Preparation

1. • In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings 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-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.