| Southern Mushroom Vegetable Casserole
1 cup of sliced fresh mushroom
1 cup of diced celery
4 tablespoons of butter or margarine
1/2 teaspoon of bitters
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1 can of condensed cream of mushroom soup
1 cup of sliced carrots
1 cup of green peas
1 cup of string beans
1/2 cup of crushed cornflakes
Preheat oven to 350ºF. Sauté the mushrooms and celery for 5 minutes in the butter or margarine. Set aside. Add the bitters, salt, and nutmeg to the mushroom soup. Set aside. Cook the carrots, peas, and string beans in as little water as possible for 5 minutes ( 1 minute if using pressure cooker). Drain off all the water. Combine the sautéed mushrooms and celery with the mushroom soup mixture and add the vegetables. Taste, and correct the seasonings. Pour into a greased casserole, top with the crushed cornflakes and bake at 350ºF. for 1 hour. Fresh or frozen vegetables may be used. Serves 6 |
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