3 tbsp. butter
1/4 c. flour
1 tsp. grated onion
1/2 tsp. salt
1/8 tsp. pepper
1 (6 oz.) can sliced broiled mushrooms
1/2 c. (2 oz.) shredded sharp Cheddar cheese
Milk
2 c. cooked rice
2 c. cooked or can chicken, turkey
1 (10 oz.) pkg. frozen asparagus

Melt butter, blend in flour and stir until lightly browned. Add onion, salt and pepper. Drain mushrooms and add enough milk to mushroom liquid to make 2 cups liquid. Slowly add to skillet and cook, stirring constantly, until thickened. Add mushrooms. Layer half of rice, chicken or turkey and asparagus in a deep 1 1/2 quart casserole. Pour in half of the sauce. Repeat layers. Top with cheese. Heat in 350 degree oven, covered, 30-35 minutes. Uncover heat 15 minutes more. Serves 6.