Chestnut-Mushroom Casserole Recipe
Recipe Ingredients
2 cup chopped chestnuts
1 lb fresh mushrooms
1 tsp vegetable bouillion powder
1 can mushroom soup
2 1/2 cup half and half
1 stick of butter
4 tbsp flour
1/2 tsp salt
1/2 tsp white pepper
12 oz very sharp cheese
Recipe Preparation
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 vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Servings: 1
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