Monday, October 18, 2010

Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious cheese to make, easy to casserole that fresh asparagus, mushrooms and cheddar cheese combined with butter, cream of mushroom soup, salt and coarse black pepper, freshly ground pepper. Garnished with crispy fried onions French dish is cooked until the mushrooms and asparagus are tender and onions are fried they are golden brown. A perfect dish for fall break is a great recipe to serve in the spring when the asparagus is fresh and seasonal.
Recipe notes:Fresh asparagus is available all year with peak season in the spring from March to May in most recipes asparagus asparagus you even thickness so they cook evenly. Thin asparagus cook faster than thick asparagus closely for cooking asparagus Clock. Thick asparagus may require cutting the ends to eliminate all problem areas and dirt. Wash the asparagus, shortly before use.
Asparagus and mushroom casserole with cheddar cheese and fried onions
2 tablespoons butter2 cups chopped fresh asparagus1 (10.75 ounce) can cream of mushroom4 ounces mushrooms, cleaned and cut into slices2 cups freshly grated Cheddar cheese3 ounces French fried onionsCoarse salt to tasteFreshly ground black pepper to taste
1. Preheat oven to 350 F.2. Grease a shallow 2-liter pot with butter.3. Layer half of the chopped asparagus, half of the cream of mushroom soup, half the sliced mushrooms and half the grated cheese to the baking dish.4. Pepper mixture lightly with salt and generous, or taste.5. Repeat with the asparagus, mushroom soup, sliced mushrooms and shredded cheddar cheese.6. Bake for 30 minutes in the preheated oven.7. Sprinkle the top piece of fried onions and cook another 5 minutes until brown.8. Remove pan from heat and leave a few minutes to cool and harden before serving.
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