Entertaining Appetizer - Asparagus and Mushroom Casserole With Cheddar Cheese and Fried Onions

This is a delicious, easy to make fresh pot That combined asparagus, mushrooms, and cheddar cheese with butter, cream of mushroom soup, coarse-grained salt and freshly ground black pepper. Topped with crispy French fried onions, the dish IS mushrooms and baked Until the asparagus are tender and the fried onions are golden brown. A perfect pot for the fall holidays, then this is a great recipe to serve up in the spring When asparagus fresh and in season IS.

Recipe Notes:
Fresh asparagus year round with est disponible "during the spring peak season from March-through May. With MOST asparagus recipes asparagus you want a new serie of uniform thickness So They Evenly cook. Thin asparagus cooks faster Than thick asparagus so watch the cooking asparagus seek with the clouds. Thicker asparagus spears of May Need trimming the ends to remove any tough areas "and" any dirt. Prior to Wash asparagus just using.

Asparagus and Mushroom Casserole with Cheddar Cheese and Fried Onions

Ingredients:

2 tablespoons Unsalted Butter
2 cups chopped Fresh Asparagus
1 (10.75 ounce) can Cream of Mushroom Soup
4 ounces Mushrooms, trimmed and sliced
2 cups Grated Cheddar Cheese Fresh
3 ounces French Fried Onions
Coarse Salt To Taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the Oven to 350 F.
2. Grease a 2-quart casserole dish with butter.
3. Layer half of the chopped asparagus, half the cream of mushroom soup the, half of the sliced mushrooms and shredded cheese half of the pot in the dish.
4. Season the mixture with salt and generously Lightly with pepper, to taste gold.
5. Repeat layering with the asparagus, cream of mushroom soup, sliced mushrooms and shredded cheddar cheese.
6. Bake for 30 minutes in preheated oven.
7. Sprinkle fried onion pieces on top and bake additional 5 minutes to brown.
8. Remove pan from oven and allow a few "minutes time to cool and firm up Before serving.