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Chestnut-Mushroom Casserole

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

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.

 

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