Mahnke Family Recipes- Mushroom & Asparagus Casserole

4 c / 200 g6.0 c / 300.0 g8 c / 400 g12 c / 600 g mushrooms - halved4 c / 200 g mushrooms - halved
1 medium1 ¹⁄₂ medium2 medium3 medium onions - chopped1 medium onions - chopped
4 T / 57 g6.0 T / 85.5 g8 T / 114 g12 T / 171 g butter4 T / 57 g butter
2 T3.0 T4 T6 T flour2 T flour
1 t1 ¹⁄₂ t2 t3 t chicken bouillon1 t chicken bouillon
¹⁄₂ t / 3 g³⁄₄ t / 4.5 g1.0 t / 6 g1 ¹⁄₂ t / 9 g salt¹⁄₂ t / 3 g salt
1 c / 227 g1 ¹⁄₂ c / 340.5 g2 c / 454 g3 c / 681 g milk1 c / 227 g milk
1 lb / 454 g1 ¹⁄₂ lb / 681.0 g2 lb / 908 g3 lb / 1362 g asparagus1 lb / 454 g asparagus
1 ¹⁄₂ t2 ¹⁄₄ t3.0 t4 ¹⁄₂ t lemon juice1 ¹⁄₂ t lemon juice

1 T / 14 g1 ¹⁄₂ T / 21.0 g2 T / 28 g3 T / 42 g butter, melted1 T / 14 g butter, melted
³⁄₄ c1 ¹⁄₈ c1 ¹⁄₂ c2 ¹⁄₄ c soft bread crumb³⁄₄ c soft bread crumb

A 70's classic, but very tasty.

Sauté mushrooms and onions in butter until soft.
Remove from pan and make a rue with remaining butter, flour and chicken bouillon granuals with salt and pepper.
After about 5 minutes on low heat, slowly add the milk.
Cook until smooth and bubbling.
Add mushrooms, onions, asparagus and lemon juice.
Turn into a casserole (8x8 inches).
Combine melted butter and bread crumbs, sprinkle over the top.
Bake at 350F/180C for 30-40 minutes.

4 servings

20 minutes

30-40 minutes

Almut Haswell

Mahnke Family Recipes