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2 cup Chestnuts, Chopped
1 pound Mushrooms, Fresh
1 teaspoon Vegetable Bouillon
2½ cup Half-and-half
½ cup Butter
4 tablespoon Flour
12 ounce 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 for 30 minutes, until cheese is melted and dish is bubbly.
 
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