Ingredients
3 cups cubed seasoned stuffing1/2 cup plus 2 tablespoons butter, melted, divided1/2 cup water2 tablespoons chopped onion2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon ground mustardDash pepper1 cup half-and-half cream1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 cup grated Parmesan cheese
Preparation
In a large bowl, combine stuffing mix with 1/2 cup butter or water. Let stand for 5 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a saucepan, saute onion in remaining butter until tender. Stir in the flour, salt, mustard and pepper until blended. Gradually stir in cream. Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from the heat; stir in asparagus and mushrooms. Pour over crust. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 minutes or until lightly browned.
