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Chestnut-mushroom Casserole

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      Title: CHESTNUT-MUSHROOM CASSEROLE
 Categories: Casseroles, Cheese, Grains, Vegetarian
      Yield: 1 Casserole
 
      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.)
  
  From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
  Pines, FL.  Source unknown.  Formatted by Cathy Harned.
 
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