Mushroom Casserole

Mushroom Casserole

2 chicken bouillon cubes

1/4 cup water

2 tablespoons flour

1/2 cup heavy cream

1/2 cup herb-seasoned stuffing mix

1/2 cup melted butter

Grated Parmesan cheese to taste

1 pd fresh mushrooms, sliced

Dissolve bouillon cubes in boiling water in saucepan. Stir in flour and cream. Toss stuffing mix with melted butter; add to bouillon mixture. Stir in Parmesan cheese; remove from heat. Arrange mushrooms in small baking dish. Cover with stuffing mixture. Bake, covered, at 350 degrees for 30 minutes. May top with additional cheese and bake until melted.

Yield: 6 servings