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Asparagus, Mushroom & Gruyère Casserole

Prep: 30 minutes plus standing • Bake: 20 minutes • Serves: 12

Schnucks nonstick cooking spray
1 tablespoon extra virgin olive oil
1 package (10 ounces) Schnucks sliced baby bella mushrooms
1 bunch fresh asparagus (about 1 pound), cut crosswise into 1-1/2-inch pieces
4 garlic cloves, chopped
1/2 teaspoon salt
3 Schnucks large eggs
1-1/2 cups Schnucks half-and-half
1-1/2 teaspoons Schnucks Dijon mustard
6 ounces Gruyère cheese, shredded (about 1-1/2 cups), divided
1 package (2.25 ounces) slivered almonds (1/2 cup)

1. Preheat oven to 350°F. Spray shallow 2-quart glass or ceramic baking dish with nonstick cooking spray.

2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add mushrooms and cook 10 to 12 minutes or until tender and lightly browned, stirring occasionally. Reduce heat to medium. Add asparagus and cook 3 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring frequently. Remove skillet from heat; stir in salt.

3. In medium bowl, with whisk, stir eggs, half-and-half and mustard. In small bowl, combine 1/2 cup cheese and almonds. Spread mushroom mixture evenly into prepared baking dish; sprinkle with remaining 1 cup cheese. Pour egg mixture over cheese; sprinkle almond mixture over top. Bake 20 to 25 minutes or until mixture is set. Let stand 10 minutes before serving.

Each serving: about 180 calories, 14 g total fat
(6 g saturated), 81 mg cholesterol, 183 mg sodium,
5 g carbohydrate, 2 g fiber, 10 g protein