| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
Vegetarian |
Casseroles, Cheeses, Nuts, Vegetarian |
1 |
Casserole |
INGREDIENTS
| 2 |
c |
Chopped chestnuts |
| 1 |
lb |
Fresh mushrooms |
| 1 |
ts |
Vegetable bouillion powder |
| 1 |
cn |
Mushroom soup |
| 2 1/2 |
c |
Half and half |
| 1 |
|
Stick of butter |
| 4 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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