Ingredients
6
6 servings
- •1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces
- •1 tablespoon olive oil
- •1 (8 ounce) package sliced fresh mushrooms
- •0.25 medium onion, thinly sliced
- •1 cup shredded sharp Cheddar cheese
- •1 (4 ounce) packet saltine crackers, crushed
- •0.25 teaspoon ground black pepper
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •0.5 cup milk
- •0.5 cup coarsely chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 3 minutes. Remove from the heat.
- Heat oil in a large skillet over medium heat. Add mushrooms and onion; cook and stir until mushrooms have released their liquid and onion is translucent, 5 to 8 minutes. Stir in asparagus and toss until just hot. Remove from the heat.
- Mix Cheddar, cracker crumbs, and pepper together in a small bowl. Whisk condensed soup and milk together in a separate bowl.
- Spread 1/2 of the Cheddar mixture over the bottom of the prepared dish. Cover with asparagus mixture, then soup mixture, then remaining Cheddar mixture. Sprinkle pecans over top.
- Bake in the preheated oven until casserole is bubbling, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 336
- Carbohydrate: 27g
- Fat: 21g
- Fiber: 4g
- Protein: 12g
- Sugar: 5g
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