1/2 lb. fresh or 1 (No. 2) can mushrooms
1/3 c. brown sauce
3 tbsp. grated cheese
2 tbsp. butter

If fresh mushrooms are used, clean, peel and break into pieces. Fry mushrooms in butter about 5 minutes. Add brown sauce and cook an additional 5 minutes. Sprinkle cheese over top of mixture and allow to melt.

If canned mushrooms are used, omit butter and add drained mushrooms to brown sauce; heat thoroughly.

BROWN SAUCE:

2 tbsp. melted butter
3 tbsp. flour
1 c. vegetable stock
1/2 tsp. salt
Dash pepper

Add melted butter to flour and cook until well browned, stirring frequently to prevent scorching. Gradually add stock combined with seasonings, bring to boil and cook for 5 minutes. Serves 6 to 8.

NOTE: This casserole may be used as an Entree.