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Mushroom-Spinach Casserole




Source of Recipe


From My File: McClug (Origin unknown)


Recipe Link: http://communities.msn.com/RecipesForNonCooks/casseroles.msnw

List of Ingredients




1-1/2 pounds fresh mushrooms or 3 cans (6 to 8 ounces each) whole mushrooms

6 tablespoons butter or margarine, divided

1 (10-3/4 ounce) can condensed cream of chicken soup

1/4 cup milk

2 (9 ounces each) packages frozen creamed spinach , thawed

1/8 teaspoon ground black pepper

1-1/2 cups plain croutons


Recipe



1. Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

2. In large skillet, melt 5 tablespoons butter. Add mushrooms; saute 5 minutes.

3. Stir in chicken soup, milk, spinach and black pepper. Cook and stir until mixture comes to boiling point. Pour into 2-quart casserole.

4. In small saucepan, melt remaining 1 tablespoon butter. Stir in croutons. Sprinkle over casserole.

5. Bake uncovered, in preheated moderate 375 degree F. oven until hot and bubbly, about 5 minutes.

Serves 10