Mushroom Casserole

Mushroom Casserole

1 1/2 lbs. mushrooms sliced

1/4 C. butter

1/4 C. flour

2 C. milk

1 T. dry sherry

salt and pepper to taste

1 T. fresh parsley chopped

2 C. seasoned croutons

paprika

Melt 1 T. butter in a skillet. add mushrooms and saute until mushrooms are tender and beginning to brown. Remove mushrooms from the skillet. Add remaining butter to the skillet and melt. Stir in flour. Add sherry and milk. Stir until mixture is smooth and begins to slightly thicken.

Place 1/2 of the croutons in a buttered casserole dish. Top with half of the mushrooms. Pour 1/2 cream sauce over mushrooms. Repeat the layers and sprinkle with paprika.

Bake at 375°F. for 25 minutes.