Asparagus and Mushroom Casserole

Preheat oven to 350 degrees F (175 degrees C).

Grease a 1 1/2-quart baking dish.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus cover and steam until just tender 5 to 8 minutes.

Heat olive oil in a large skillet; cook and stir mushrooms and onion until the mushrooms have given off their liquid 5 to 8 minutes. Stir in the asparagus tossing vegetables just until hot. Remove from heat.

Mix saltine cracker crumbs sharp Cheddar cheese and black pepper together in a bowl; spread half the mixture into the bottom of the prepared baking dish.

Spoon the asparagus mixture over the crumb mixture.

Whisk the cream of mushroom soup and milk together in a bowl until smooth and pour the soup mixture over the asparagus mixture.

Spread the remaining crumb-cheese mixture over the casserole and sprinkle with pecans.

Bake in the preheated oven until the casserole is bubbling about 30 minutes.