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Mushroom Casserole Recipe

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This recipe for Mushroom Casserole, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1.4 c Water
2 chicken bouillon cubes
2 T flour
1/2 c heavy cream
1 lb mushrooms, cut up in 10 inch casserole
2 c Peppering Farm croutons (herb & cheese)
2 T butter or margarine
1/2 c grated cheese
dash salt &pepper

Directions:
Directions:
Melt 2 bouillon cubes is 1/4 water. After the cubes are melted, let liquid cool in refrigerator. Mix in flour until dissolved. To this mixture add heavy cream, salt and pepper. Heat and stir until sauce is thick. Pour over mushrooms and sprinkle with grated cheese and croutons on top. Dot with butter or margarine. Bake, in 350degree oven for 1/2 hour.

Personal Notes:
Personal Notes:
Stock can be substitute for bouillon

 

 

 

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