Mushroom Casserole

• 2 pounds mushrooms fresh, sliced
• 1/4 cup water boiling
• 5 each chicken bouillon cubes
• 2-3 tablespoons flour, all-purpose
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1 cup heavy whipping cream
• 1 teaspoon black pepper
• 1/2 cup butter melted
• 7 ounces herb stuffing mix

1. Grease oblong baking dish; add mushrooms.
2. In saucepan, dissolve bouillon in boiling water.
3. Make paste of flour and small amount of water; add slowly to boullion; blend in Parmesan cheese, cream and pepper.
4. Cook over low heat, stirring constantly until thick.
5. Pour over mushrooms.
6. Mix melted butter with stuffing mix and spread over mushrooms.
7. Cover with foil.
8. Bake at 350F (180C) for 35 minutes.
9. Remove foil and cook 10 minutes more to brown slightly.

mushrooms, water boiling, chicken bouillon cubes, flour, parmesan, heavy whipping cream, black pepper, butter, herb stuffing mix

Taken from recipeland.com/recipe/v/mushroom-casserole-878 (may not work)