Janet Downs' Mushroom Casserole
5 tbs. butter
1 lb. fresh button mushrooms, cleaned and quartered
1 cup milk
2 tbs. flour
1 tbs. chives
1 cup bread crumbs
Pre-heat oven to 350. Sauté' mushrooms in 2 tbs. butter until tender. Drain excess liquid then place in baking dish. Make a light roux with 2 tbs. butter and 2 tbs. flour. Stir in milk until thickened to make a white sauce. Add chives to sauce. Melt remaining 1 tbs. butter and stir into bread crumbs. Pour sauce over mushrooms. Top with buttered breadcrumbs. Bake uncovered at 350 until sauce is bubbly and breadcrumbs are toasted.
