Mushroom Asparagus Gruyere Egg Casserole Recipe 485 Food

ASPARAGUS AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 5 to 8 minutes.
• Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid, 5 to 8 minutes. Stir in the asparagus, tossing vegetables just until hot. Remove from heat.
• Mix saltine cracker crumbs, sharp Cheddar cheese, and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.
• Spoon the asparagus mixture over the crumb mixture.
• Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.
• Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.
• Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

CREAM OF MUSHROOM CASSEROLE, BY RACHAEL RAY

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat.
• Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
• When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
• Sprinkle in a couple of tablespoons flour and cook 1 minute.
• Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
• Reduce heat to low and gently simmer.
• Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
• Cook the mushrooms 8 minutes, until tender.
• Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
• Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
• Drain noodles and return to hot pot.
• Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
• Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
• Garnish with chives.

ASPARAGUS MUSHROOM CASSEROLE

Steps:

• 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., 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.