2 c  Chopped chestnuts

      1 lb Fresh mushrooms

      1 ts Vegetable bouillion powder

      1 cn Mushroom soup

  2 1/2 c  Half and half

      1    Stick of butter

      4 tb Flour

    1/2 ts Salt

    1/2 ts White pepper

     12 oz Very sharp cheese

  Make a white sauce of the butter, flour and cream. Add salt, pepper and
  granulated bouillion dissolved in just a little hot water. Add the mushroom
  soup.
  Saute the mushrooms in a little butter and add with the chestnuts. Place in
  a buttered casserole and top with cheese.
  Place in a 350 F. oven and heat for 20-30 minutes, until cheese is melted
  and dish is bubbly. Serve hot.
  (This is a huge casserole. Great for company or to take to a covered dish
  meal. For a single family, prepare two casserole dishes and freeze one
  after fixing. Be sure to thaw completely before reheating.)
  From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines,
  FL.  Source unknown.  Formatted by Cathy Harned.