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Asparagus Mushroom Supreme

Charles.Durand's picture
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  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 350°F oven 25 minutes until thoroughly heated.

Recipe Summary

Side Dish

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