1 1/2 pounds fresh mushrooms — or
3 cans whole mushrooms — (6 – 8 oz. each)
6 tablespoons butter or margarine — divided
1 can condensed cream of chicken soup — (10 3/4 oz.)
1/4 cup milk
2 packages frozen creamed spinach — thawed (9 oz. each)
1/8 teaspoon ground black pepper
1 1/2 cups plain croutons
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