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

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

In large skillet, melt 5 Tbsp. butter. Add mushrooms; saut? 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, ab out 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98