Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
In large skillet, melt 5 Tbsp. butter. Add mushrooms; saut� 5 minutes.
Stir in chicken soup, milk, spinach and black pepper.
Cook and stir until mixture comes to boiling point.
Pour into 2-quart casserole.
In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.
Sprinkle over casserole.
Bake uncovered, in preheated moderate 375 degree oven until hot and bubbly, ab out 5 minutes.
Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98