Ingredients
- 1 1/2 pounds fresh mushrooms -- or
- 3 cans whole mushrooms -- (6 - 8 oz. each)
- 6 tablespoons butter or margarine -- divided
- 1 can condensed cream of chicken soup -- (10 3/4 oz.)
- 1/4 cup milk
- 2 packages frozen creamed spinach -- thawed (9 oz. each)
- 1/8 teaspoon ground black pepper
- 1 1/2 cups plain croutons
Directions
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.
Stir in chicken soup, milk, spinach and black pepper.
Cook and stir until mixture comes to boiling point.
Pour into 2-quart casserole.
In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.
Sprinkle over casserole.
Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.