Chestnut-Mushroom Casserole
Yield
1 casserolePrep
30 minCook
30 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chestnuts
chopped |
*
|
| 1 | pound |
mushrooms
|
|
| 1 | teaspoon |
vegetable boullion
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 2 ½ | cups |
light cream (half&half)
|
|
| 1 | stick |
butter
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 12 | ounces |
cheese
very sharp |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chestnuts
chopped |
*
|
| 453.6 | g |
mushrooms
|
|
| 5 | ml |
vegetable boullion
|
* |
| 1 | can |
cream of mushroom soup
|
|
| 591 | ml |
light cream (half&half)
|
|
| 113 | g |
butter
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 346.8 | ml/g |
cheese
very sharp |
|
Directions
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.
Sauté the mushrooms in a little butter and add with the chestnuts.
Place in a buttered casserole and top with cheese.
Place in a 350℉ (180℃). oven and heat for 20 to 30 minutes, until cheese is melted and dish is bubbly.
Serve hot.
