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| 2 Tasse | chestnuts chopped |
| 1 x ca. 450 g | mushrooms fresh |
| 1 Teelöffel | Vegetable bouillion powder |
| 1 Dose | Mushroom soup |
| 2 1/2 Tasse | Half-and-half |
| 1 | Stick of butter |
| 4 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | white pepper |
| 12 x ca. 30 g | Very sharp cheese |
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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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