Serves: 8
Total Calories: 184

3/4 cup green onion sliced, including some green
1/3 cup butter or margarine
1 1/2 pounds mushrooms halved (about 10 cups)
1 cup sour cream
1/4 cup flour
1 cup milk
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup madeira wine
green onion Sliced
Paprika
Buttered toast triangles

At least 30 minutes or up to 24 hours before serving:

In a 4-quart saucepot over medium-high heat, sauté green onions in butter or margarine for 1 minute or until limp. Add mushrooms and sauté for 5 to 8 minutes or until brown and tender. Transfer to a large bowl set aside.

In same saucepot, mix sour cream and flour until blended. Return to heat. Stirring over medium-high heat, cook until very thick and bubbly. Gradually whisk in milk, salt and pepper. Stirring constantly, bring to a boil and boil for 3 minutes. Stir in Madeira and reserved mushrooms and green onions with juice. Heat through and serve in a chafing dish. If making ahead, cover and refrigerate up to 24 hours. Pour into a 5-cup casserole and reheat in a preheated 325° oven, stirring occasionally, for 25 minutes or until heated through (do not boil).

Sprinkle with green onions and paprika. Serve with toast triangles.

Nutritional Facts:

Serves: 8
Total Calories: 184
Calories from Fat: 117

More Recipes from the Make And Take Cookbook Cookbook:
Cheesy Scalloped Potatoes
Golden Beans And Mushrooms
Greek Eggplant Casserole
Hot Spiced Fruit Compote
Madeira Mushrooms
Pasta, Peas and Pesto
Potato Puff
Scalloped Corn
Spinach Cheese Squares
Spinach Lasagna Roll-Ups
Sunshine Beets
Swiss Onion Casserole
Yam And Apple Medley