Asparagus And Mushroom Casserole

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Grease a 1 1/2-quart baking dish.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Spoon the asparagus mixture over the crumb mixture.

7. 7

   Whisk the cream of mushroom soup and milk together in a bowl until smooth, and pour the soup mixture over the asparagus mixture.

8. 8

   Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.

9. 9

   Bake in the preheated oven until the casserole is bubbling, about 30 minutes.

* Per serving · 4 servings · Values may vary.