Mushroom casserole
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh button mushrooms |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¾ | cup | Water |
| 3 | tablespoons | Flour |
| 2 | teaspoons | Chicken bouillon |
| ⅛ | teaspoon | Thyme |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Water |
| ½ | cup | Evaporated skim milk |
| 2 | tablespoons | Sherry |
Directions
Place first 5 ingredients in large saucepan. Heat until it simmers.
Cover. Simmer for about 10 minutes, stirring occasionally. Mix flour, bouillon, thyme, and pepper with second amount of water until no lumps remain. Stir into boiling mushroom mixture until it boils and thickens. Add milk and sherry. Stir. Turn into 2 qt casserole. Bake uncovered, in 350 oven for 20-25 minutes. ½ c = 47 cal ½ g fat Submitted By CAROL VERGE On 04-23-95