Asparagus Casserole

• 4 c. fresh mushrooms, halved
• 1 c. onion, chopped
• 1/4 c. butter or margarine
• 2 Tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. nutmeg
• 2 (8 oz.) pkg. frozen (or fresh) cut asparagus, cooked and drained
• 1 c. milk
• 1/4 c. pimiento
• 1 1/2 tsp. lemon juice
• 3/4 c. soft bread crumbs (1 slice)
• 1 Tbsp. butter, melted

1. In sauce pan cook mushrooms and onions with 1/4 c. butter 10 minutes or until tender.
2. Remove vegetables, leaving butter in sauce pan; set vegetables aside.
3. Blend flour, chicken bouillon, salt, nutmeg and pepper into sauce pan.
4. Add milk; cook and stir until bubbly.
5. Stir in mushrooms, onions, asparagus, pimiento and lemon juice.
6. Turn into 1 1/2 quart casserole dish.
7. Combine bread crumbs and melted butter and spread on top.
8. Bake at 350u0b0 for 35-40 minutes.

fresh mushrooms, onion, butter, flour, instant chicken, salt, pepper, nutmeg, frozen, milk, pimiento, lemon juice, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007951 (may not work)