Asparagus Mushroom Supreme
|Seasoned salt||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Paprika||1 Dash (Few Grains)|
|Cream||1 Cup (16 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced and lightly browned in butter|
|Finely chopped celery/2 package, 10 ounce each frozen asparagus spears / 1 pound fresh asparagus||1⁄2 Cup (8 tbs), cooked, drained|
Heat butter in a saucepan and blend in flour,seasoned salt, pepper, and paprika.
Cook until bubbly.
Add cream gradually, stirring until blended.
Bring to boiling; cook and stir 1 to 2 minutes.
Remove from heat; add cheese and stir until cheese is melted.
Mix in mushrooms and celery.
Line the bottom of a greased 1 1/2-quart shallow casserole with half the asparagus.
Pour sauce over asparagus and arrange the remaining asparagus on top.
Sprinkle with cracker crumbs.
Set in a 350Â°F oven 25 minutes until thoroughly heated.