ASPARAGUS AND SPINACH CASSEROLE

·         2 cups fresh asparagus, tips and stalk chopped

·         1-2 cups chopped fresh spinach or frozen, but make sure it is well drained

·         2 Cups easy, home-made Cream of Mushroom soup(see below)

·         2 tablespoons olive oil

·         ½ cup 2 inch, sliced sweet onions

·         ½ cup bread crumbs

·         1 tablespoon garlic powder

·         ¼ cup parmesan cheese

·         2 tsp, salt, pepper

    Mix garlic, salt, and pepper into bread crumbs and toss. In a pan add olive oil and onions, sauté until tender on medium heat, and then toss in bread crumb mix, and sauté for another minute or so, to mix in all of the flavor.

Meanwhile, place the asparagus on the bottom of a casserole dish. Spread the cream soup on top of the asparagus. When bread and onion mix is done, cover the casserole with the crumb covered onions.

Bake in a 350°F degree oven for 20-30 minutes or until the topping is golden brown.

How to make the easy mushroom soup

Ingredients:

• 2 cups yummy mushrooms, mix mini bella’s and some shitake will add a great earthy taste, chopped into tiny pieces
• 1/4 cup onion, any, I like purple, diced
• 2 cloves garlic, minced
• 1/2 cup celery, chopped
• 1 to 3 cups chicken broth, or water, must add as you cooking to get desired thickness, don’t want it to be too watery!
• 2 tbsp fresh thyme, chopped
• 1 cup fat-free Greek yogurt
• Pepper, salt, garlic powder, to taste