Shelly's Recipe

ASPARAGUS ONION CASSEROLE

Category: Asparagus

1 lb fresh asparagus, cut into 1 inch pieces or 2 (10 oz) pkgs frozen, thawed
1 medium onion, sliced
6 tbsp butter, divided
1 lb coarsely chopped mushrooms
2 tbsp flour
1 cup milk
1 (3 oz) pkg cream cheese, cubed
1 tsp salt
1/8 tsp pepper
1/2 cup shredded cheddar cheese
1 cup soft bread or soda cracker crumbs

In a skillet, saute the asparagus, onion and mushrooms in the butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1 1/2 quart baking dish. In a saucepan, melt 2 tbsp butter, stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened; reduce heat. Add cream cheese, salt and pepper. Stir until cheese melts. Pour over vegetables. Sprinkle with cheese. Melt with remaining butter and toss with crumbs. Sprinkle over casserole. Bake, uncovered at 350 for 35-40 minutes or until heated through. Serves 4-6