Asparagus Mushroom Bake
A savory asparagus and mushroom bake with creamy sauce, topped with crispy crumbs. Perfect for a comforting vegetarian main or side dish, full of rich flavors and tender vegetables.
Ingredients
- 2 Tbsp. butter or margarine
- 3/4 lb. fresh mushrooms, halved ⓘ
- 1 c. chopped onion ⓘ
- 3 Tbsp. butter or margarine ⓘ
- 3 Tbsp. flour ⓘ
- 1 tsp. instant chicken bouillon ⓘ
- 1/2 tsp. nutmeg ⓘ
- 1/4 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1 c. milk ⓘ
- 2 (10 oz.) pkg. frozen asparagus, thawed and drained ⓘ
- 1 1/2 tsp. lemon juice ⓘ
Instructions
- Melt 2 tablespoons butter in a large skillet; sauté mushrooms and onion until tender, about 15 minutes.
- Remove vegetables from the skillet and set aside.
- Add 3 tablespoons butter to the skillet; heat until bubbly.
- Combine flour, chicken bouillon, nutmeg, salt, and pepper in a small bowl.
- Stir the flour mixture into the butter in the skillet.
- Gradually add milk, stirring constantly, and cook over medium heat until it boils; boil and stir for 1 minute.
- Cut asparagus spears into thirds and set aside.
- Drain any liquid from the mushroom mixture.
- Stir asparagus, mushroom mixture, and lemon juice into the sauce.
- Pour the mixture into a buttered 1 1/2-quart casserole.
- Combine bread crumbs with 1 tablespoon butter and sprinkle over the vegetables.
- Bake uncovered at 325°F for about 45 minutes until asparagus is tender.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding grated Parmesan cheese to the sauce. You can substitute the fresh mushrooms with canned or dried mushrooms, but rehydrate them beforehand if using dried. If you're short on time, pre-cut asparagus can be used. Make sure to drain the vegetables well to avoid excess moisture in the bake.
Serving Suggestions
This Asparagus Mushroom Bake pairs beautifully with grilled chicken or fish for a balanced meal. Serve alongside a fresh green salad or crusty bread for a delightful dinner. For a heartier option, consider serving it with mashed potatoes or rice. This dish can also be a great side for holiday gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil. Bake at 325°F until heated through, about 20-25 minutes. Alternatively, you can microwave in short intervals, stirring in between, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Asparagus Mushroom Bake contains roughly 834 calories, with 4g protein, 33g carbohydrates, and 77g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble everything in the casserole dish and cover it tightly with plastic wrap. Store it in the refrigerator, then bake it the next day, adding a few extra minutes to the cooking time to ensure it heats through completely.
What can I use instead of chicken bouillon?
If you prefer a vegetarian option, use vegetable bouillon or omit it entirely and add extra seasoning to enhance the flavor. You can also use homemade broth, which will add depth to the sauce without the need for bouillon.
Is it possible to freeze this dish?
Yes, this casserole can be frozen before baking. Assemble the dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed, adjusting the time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).