Chestnut-mushroom casserole

Yield: 1 Casserole

Measure Ingredient
2 cups Chopped chestnuts
1 pounds Fresh mushrooms
1 teaspoon Vegetable bouillion powder
1 can Mushroom soup
2½ cup Half and half
1 \N Stick of butter
4 tablespoons Flour
½ teaspoon Salt
½ teaspoon White pepper
12 ounces Very sharp cheese

Make a white sauce of the butter, flour and cream. Add salt, pepper and granulated bouillion dissolved in just a little hot water. Add the mushroom soup.

Saute the mushrooms in a little butter and add with the chestnuts.

Place in a buttered casserole and top with cheese.

Place in a 350 F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly. Serve hot.

(This is a huge casserole. Great for company or to take to a covered dish meal. For a single family, prepare two casserole dishes and freeze one after fixing. Be sure to thaw completely before reheating.) From at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.

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