Asparagus Mushroom Casserole

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

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 350u0b0 for 35-40 minutes or until heated through.

mushrooms, onion, butter, flour, chicken bouillon granules, salt, ground nutmeg, pepper, milk, pimientos, lemon juice, bread crumbs

Taken from www.tasteofhome.com/recipes/asparagus-mushroom-casserole/ (may not work)