Ingredients

  • 4 c mushrooms, halved
  • 1 c onions, chopped
  • 4 T butter
  • 2 T flour
  • 1 t chicken boullion
  • 1/2 t salt
  • 1 c milk
  • 1 lb fresh or 16 oz frozen cut asparagus
  • 1 1/2 t lemon juice

  • Topping

  • 1 T butter, melted
  • 3/4 c soft bread crumb

Method

Saute mushrooms and onions in butter until soft.

Remove from pan and make a rue with remaining butter, flourer and chicken boullion granuals with salt and pepper.

After about 5 min on low heat, slowly add the milk.

Cook until smooth and bubbling.

Add mushrooms, onions, asparagus and lemon juice.

Turn into a casserole (8×8 inches).

Combine melted butter and bread crumbs, sprinkle over the top.

Back at 350F for 30-40 min.

Servings

4 servings

Prep Time

20 min

Cook Time

30-40 min

Category

yes

Source

Almut Haswell 200529124953