Asparagus Casserole - cooking recipe

Ingredients

4 c. fresh mushrooms, halved
1 c. onion, chopped
1/4 c. butter or margarine
2 Tbsp. flour
1 tsp. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
2 (8 oz.) pkg. frozen (or fresh) cut asparagus, cooked and drained
1 c. milk
1/4 c. pimiento
1 1/2 tsp. lemon juice
3/4 c. soft bread crumbs (1 slice)
1 Tbsp. butter, melted

Preparation

In sauce pan cook mushrooms and onions with 1/4 c. butter 10 minutes or until tender.
Remove vegetables, leaving butter in sauce pan; set vegetables aside.
Blend flour, chicken bouillon, salt, nutmeg and pepper into sauce pan.
Add milk; cook and stir until bubbly.
Stir in mushrooms, onions, asparagus, pimiento and lemon juice.
Turn into 1 1/2 quart casserole dish.
Combine bread crumbs and melted butter and spread on top.
Bake at 350\u00b0 for 35-40 minutes.