Mushroom Casserole

• 1/2 c. chopped onion
• 1/2 c. butter
• 2 (6 oz.) cans mushroom crowns, drained
• 1/4 c. flour
• 1/2 tsp. dried marjoram
• 1 (10 1/2 oz.) can condensed beef broth
• 2 Tbsp. sherry wine
• 2 Tbsp. snipped parsley
• 1/2 c. coarse cracker crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. butter, melted

1. Cook onion in butter until almost tender. Add mushrooms and cook lightly. Blend in flour and marjoram.
2. Add beef broth all at once. Cook and stir until mixture thickens and bubbles. Remove from heat. Stir in wine and parsley.
3. Pour into 1-quart casserole. Combine cracker crumbs, Parmesan cheese and melted butter. Sprinkle over casserole. Bake in a 375u0b0 oven for 15 minutes. Serves 6.
4. Great with steak!

onion, butter, mushroom crowns, flour, marjoram, condensed beef broth, sherry wine, parsley, coarse cracker crumbs, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418605 (may not work)