Chestnut-Mushroom Casserole Recipe

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Chestnut-Mushroom Casserole Ingredients

2 cup chopped chestnuts
1 lb fresh mushrooms
1 tsp vegetable bouillion powder
1 can mushroom soup
2 1/2 cup half and half
1 stick of butter
4 tbsp flour
1/2 tsp salt
1/2 tsp white pepper
12 oz very sharp cheese

A Recipe for
Chestnut-Mushroom Casserole

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This Recipe for Chestnut-Mushroom Casserole is one of thousands in the Recipes-to-go Meal Cookbook.

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This is a recipe for Chestnut-Mushroom Casserole from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Chestnut-Mushroom Casserole

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
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Chestnut-Mushroom Casserole Directions

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.

Serves: 1

Chestnut-Mushroom Casserole Recipe brought to you by Recipes To-Go

Chestnut-Mushroom Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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