Easy baked asparagus and mushroom casserole topped with Cheddar cheese, cracker crumbs, and chopped pecans.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
336 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
Step 2
Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Step 3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 3 minutes. Remove from the heat.
Step 4
Heat oil in a large skillet over medium heat. Add mushrooms and onion; cook and stir until mushrooms have released their liquid and onion is translucent, 5 to 8 minutes. Stir in asparagus and toss until just hot. Remove from the heat.
Step 5
Mix Cheddar, cracker crumbs, and pepper together in a small bowl. Whisk condensed soup and milk together in a separate bowl.
Step 6
Spread 1/2 of the Cheddar mixture over the bottom of the prepared dish. Cover with asparagus mixture, then soup mixture, then remaining Cheddar mixture. Sprinkle pecans over top.
Ingredients
1 cup shredded sharp Cheddar cheese
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (10.5 ounce) can condensed cream of mushroom soup
1 (4 ounce) packet saltine crackers, crushed
1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
