I have been making this identical recipe since the early 80s. It is so delicious. I usually double it and freeze 2 separate 16 oz containers for future use. I allow it too cool, then seal, and freeze. On cooking day:
45 minutes before serving, remove container from freezer. Dip outside of container in hot water to loosen edges and remove from freezer container and place in large saucepan. Add 1/2 cup water, cover saucepan with lid, and heat on medium low stirring (or turning) every few minutes until hot. I also use fresh mushrooms and add 1/2 cup of broth to make up for not having the reserved liquid from the canned mushrooms. Also, I serve it over Pepperidge Farm Patty Shells, oh so so good. I also use Fat Free half and half instead of milk.
Was this review helpful?
0 users found this review helpful
I have been making this identical recipe since the early 80s. It is so delicious. I usually...