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; 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.