Asparagus Casserole - cooking recipe

Ingredients

4 c. fresh mushrooms
1 c. chopped onion
1/4 c. butter
2 Tbsp. flour
1 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. milk
2 (8 oz.) pkg. frozen cut asparagus, cooked and drained
3/4 c. soft bread crumbs
1 1/2 tsp. lemon juice
1 Tbsp. butter

Preparation

In saucepan, cook mushrooms and onions covered in the 1/4 cup butter 10 minutes or until tender.
Remove vegetables, leaving butter in skillet.
Set vegetables aside.
Blend flour, chicken bouillon granules, salt, nutmeg and dash of pepper into skillet. Add milk all at once.
Cook and stir until bubbly.
Stir in mushrooms and onion, cooked asparagus and lemon juice.
Turn into a 1 1/2-quart casserole.
Combine crumbs and melted butter. Sprinkle atop.
Bake uncovered in at 350\u00b0 oven 35 to 40 minutes. Makes 8 to 10 servings.