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Chestnut mushroom Casserole

2 c Chopped chestnuts
1 lb Fresh mushrooms
1 ts Vegetable bouillion powder
1 cn Mushroom soup
2 1/2 c Half and half
1 Stick of butter
4 tb Flour
1/2 ts Salt
1/2 ts White pepper
12 oz Very sharp cheese

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.

Saute the mushrooms in a little butter and add with the chestnuts. Place in a buttered casserole and top with cheese.

Place in a 350 F. oven and heat for 20-30 minutes, until cheese is melted and dish is bubbly. Serve hot.

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