Asparagus and Mushroom Casserole

Fresh asparagus and mushrooms flavor this easy bake that's topped with cheese, cracker crumbs, and chopped pecans.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 336 Calories

Ingredients

• ½ cup milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) package sliced fresh mushrooms
• ½ cup coarsely chopped pecans
• 1 (4 ounce) packet saltine crackers, crushed
• 1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• ¼ onion, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

Step 3

Grease a 1 1/2-quart baking dish.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Spoon the asparagus mixture over the crumb mixture.

Step 8

Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.

Step 9

Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.