Asparagus Mushroom Casserole Recipe

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Asparagus Mushroom Casserole
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  1. • In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
  2. • Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.42 Kcal (688 kJ)
Calories from fat 85.55 Kcal
% Daily Value*
Total Fat 9.51g 15%
Cholesterol 26.93mg 9%
Sodium 429.73mg 18%
Potassium 445.8mg 9%
Total Carbs 13.84g 5%
Sugars 5.22g 21%
Dietary Fiber 2.6g 10%
Protein 6.6g 13%
Vitamin C 22.2mg 37%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 100.7mg 10%
Amount Per 100 g
Calories 81.95 Kcal (343 kJ)
Calories from fat 42.64 Kcal
% Daily Value*
Total Fat 4.74g 15%
Cholesterol 13.42mg 9%
Sodium 214.2mg 18%
Potassium 222.2mg 9%
Total Carbs 6.9g 5%
Sugars 2.6g 21%
Dietary Fiber 1.3g 10%
Protein 3.29g 13%
Vitamin C 11.1mg 37%
Iron 0.7mg 8%
Calcium 50.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

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