Asparagus Casserole:

Makes a 9x13 pan - 24 servings @201 calories per ½ cup. This is DF and can easily be GF. However, if you love dairy - just don’t use dairy free ingredients (replace with dairy alternatives). If you aren’t GF, you can use all purpose flour. Enjoy!

Ingredients:

• 3 Tbsp Ghee
• 1 dices yellow onion
• 1 cup diced Shirtaki mushrooms (any mushrooms will do)
• 2 Tbsp minced garlic
• 7 slices of turkey bacon, crumbled (does not need to be pre-cooked)
• Sprinkle of salt
• Sprinkle of pepper
• 1 tsp paprika
• 1 tsp dried parsley
• ½ tsp dried rosemary
• 3 more Tbsp Ghee
• 3 Tbsp Gluten Free flour
• 2 cups Silk Dairy Free Heavy Whipping Cream Alternative
• ½ c. Veggie broth
• ½ c. Shredded Dairy Free Mozzarella cheese
• 7-9 c. asparagus, cut up (I use 9 cups)

Topping:

• ½ c. Shredded Dairy Free Mozzarella cheese
• 6 oz Full Circle Organic French Fried Onions (these are NOT Gluten Free - so to make GF, omit OR find a GF alternative)
• 3 slices of turkey bacon, crumbled

Directions:

1. Melt 3 Tbsp butter in a large frying pan. Add onion and mushrooms. Cook until onion is translucent.
2. Add in garlic, bacon and seasonings.
3. Add in 3 more Tbsp butter and GF Flour. Mix.
4. Add Heavy DF Cream & Veggie broth - mix until thickened.
5. Add ½ c. Mozzarella cheese and asparagus.
6. Pour into a 9x13 baking pan and top with topping ingredients.
7. Bake at 350 degrees for 30-35 minutes.