5 lb. box mushrooms
1 lb. Velveeta cheese
1 1/2 sticks butter
2 med. onions
1 sm. bag Pepperidge Farm seasoned stuffing mix (blue bag)
2 tbsp. chopped chives
Garlic powder
Salt & pepper to taste
1 1/4 c. half & half

Boil 1/2 cup water. Add 1/2 stick butter and stuffing mix. Slice mushrooms and boil for 5 minutes; drain. Saute mushrooms in 1 stick butter, chopped onion, chives and other seasonings.

Layer in 9 x 13 inch casserole pan, 1/2 mushrooms, sliced cheese and stuffing. Repeat layers. Pour half & half over top; dot with butter. Bake at 350 degrees for 1/2 hour. May be frozen before adding half & half.