Ingredients:

1/2 pound fresh asparagus

1 (8-ounce) package sliced fresh mushrooms

4 green onions, chopped

1/4 cup butter, melted

1/4 cup all-purpose flour

3 cups chicken broth

1 (8-ounce) carton whipping cream

1/2 cup shredded Parmesan cheese, divided

1 teaspoon salt

1/2 teaspoon ground black pepper

2-1/2 cups chopped cooked chicken

1 (8-ounce) package medium egg noodles, cooked

Directions:

Preheat oven to 350 degrees. Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 2-inch pieces. In a large skillet, saute asparagus, mushrooms, and green onion in melted butter over medium heat for 5 minutes. Whisk in flour until smooth. Cook, stirring constantly, for 1 minute. Gradually stir in broth and cream. Cook for 10 minutes, stirring occasionally.Add 1/4 cup cheese and remaining ingredients; stir. Spoon mixture into a 13-x-9-x-2-inch baking dish. Top with remaining cheese.

Bake for 35 minutes, or until hot and bubbly.

Ingredients:
1/2 cup plus 2 tablespoons butter or margarine, divided

6 medium zucchini, thinly sliced

4 medium yellow squash, thinly sliced

1 (8-ounce) package sliced fresh mushrooms

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 sleeve buttery round crackers, such as Ritz, crushed

1/2 cup grated Parmesan cheese

Directions:

In a large skillet over medium-high heat, melt 1/2 cup butter. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper.  Preheat oven to 350 degrees. Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside. In a medium saucepan over low heat, melt remaining 2 tablespoons butter. Remove from heat. Stir in crushed crackers and cheese. Sprinkle mixture over casserole. Bake for 45 minutes.