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I found this recipe in a cookbook titled "Soupcon" from the Junior League of Chicago. Most of the recipes are 'elegant' and perfect for a fancy dinner. Enjoy!
- Saute muchrooms in the 1/2 cup butter until lightly browned.
- Add the onion and cook until soft. Stir in the flour and cook until thick, stirring constantly. Add sour cream and whipping cream and stir well. Pour into a buttered casserole dish. Combine the melted butter and breadcrumbs and sprinkle over the casserole. Bake at 325* for 35 minutes or until lightly browned and bubbly.