Chestnut-Stuffed Mushrooms
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
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.)
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.)