1 lb. coarsely chopped mushrooms
1 sm. pkg. Pepperidge Farm
1/4 c. melted butter
1 c. nuts (walnuts, pecans, cashews, or all)
1 c. grated cheese (Cheddar, preferably old)
4 eggs, well beaten
1 lg. onion, sliced
1/2 c. water (hot) and 1 cube beef bouillon

Mix all, except water and bouillon. Put in casserole. Bake at 350 degrees for 30 minutes. Pour over top, water and bouillon mixture and bake 20 to 30 minutes more (watch very carefully).

Serve with sauce: Saute 1 cup fresh mushrooms in 1 tablespoon butter. Add 1 can undiluted cream of mushroom soup. Stir in 1/2 cup sour cream or natural yogurt; simmer for 5 minutes. DO NOT BOIL after adding sour cream or yogurt.