Title: Mushroom Casserole
Categories: Casserole
Yield: 3 Servings
| 1 | lb | Fresh mushrooms |
| 1/4 | c | Margarine |
| 2 | | Beef bouillon cubes |
| 1/2 | c | Hot water |
| 2 | tb | Flour |
| 1/2 | c | Half & half cream |
| | | Dash of salt |
| | | Dash of pepper |
| 1 | c | Grated Parmesan cheese |
| 1/2 | c | Bread crumbs |
Clean mushrooms and slice off ends. Place in buttered 1 quart casserole.
Set aside. Melt butter and bouillon cubes in hot water. Blend in flour,
cream, salt, and pepper. Pour over mushrooms. Mix cheese and bread crumbs;
add to mushrooms and toss gently. Bake, uncovered at 350 degrees for
approximately 30 minutes. Randy Rigg