Yield: 8 to 10 servings.

For the cream sauce:
½ cup unsalted butter
5 tablespoons all-purpose flour
3 cups whole milk, or more as needed
1 cube chicken bouillon
Salt and pepper to taste

For the vegetables:
2 tablespoons unsalted butter, divided
1 pound fresh asparagus, cut into 1-inch pieces, stems and ends removed
8 ounces fresh mushroom caps, chopped
1 (10-ounce) bag frozen lima beans, cooked per instructions
1 (8-ounce) can sliced water chestnuts, drained
1 cup French’s Original Crispy
Fried Onions

For the cream sauce: In a saucepan over medium heat, melt butter. Add flour and stir to make a paste. While stirring, gradually add milk and bouillon cube. Cook over low heat until thickened. Add salt and pepper to taste. Set aside.

Preheat oven to 350°. Prepare a 3-quart baking dish with cooking spray.

For the vegetables: In a large skillet over medium-high heat, melt 1 tablespoon of butter. When butter begins to bubble, add asparagus. Cook asparagus for 2 to 3 minutes or until fork tender, stirring occasionally.

Add asparagus to a large mixing bowl.

In the same skillet, melt 1 tablespoon of butter, and add chopped mushrooms. Cook over medium heat for 5 to 8 minutes.

Add mushrooms, lima beans, and water chestnuts to bowl. Toss until combined.

Cover the bottom of baking dish with a layer of cooked vegetables, followed by ⅓ of the sauce. Repeat until the final layer is sauce. Bake for 45 minutes. Top the casserole with fried onions and bake an additional 10 minutes. Remove from oven and let sit for 15 minutes before serving.

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