Ingredients
- 3 cans mushrooms (whole)
- 1 1/2 croutons (plain)
- 1 1/2 pounds mushrooms (fresh)
- 6 tablespoons butter
- 1/4 cup milk
- 1/8 teaspoon black pepper (ground)
- 2 packages creamed spinach (frozen thawed)
- 1 package condensed cream of chicken soup
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
