| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Vegetarian | Casseroles, Cheeses, Nuts, Vegetarian | 1 | Casserole |
INGREDIENTS
| 2 | c | Chopped chestnuts |
| 1 | lb | Fresh mushrooms |
| 1 | t | Vegetable bouillion powder |
| 1 | Mushroom soup | |
| 2 1/2 | c | Half and half |
| 1 | Stick of butter | |
| 4 | T | Flour |
| 1/2 | t | Salt |
| 1/2 | t | White pepper |
| 12 | oz | Very sharp cheese |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2130
Calories From Fat: 1529
Total Fat: 172.4g
Cholesterol: 366.5mg
Sodium: 5883.4mg
Potassium: 2138.7mg
Carbohydrates: 104.6g
Fiber: 18.2g
Sugar: 19g
Protein: 54.4g