1 lb fresh Mushrooms
2 C. Chicken Bouillon
1 C. chopped Onions
3 T. + 1/2 C. Butter
2 C. cubed, cooked lean Pork
2 C. (10 oz) tiny cooked Shrimp
8 oz Green or White Noodles, cooked
1 can (16 oz) Tomatoes
1 C. sliced Ripe Olives
1 C. finely chopped Parsley
1/3 C. Flour
1/2 C. Milk
6 oz Cream Cheese
1 t. Salt
1/2 t. White Pepper
1/4 t. ground Thyme
1/4 t. ground Basil
2 C. shredded Cheddar Cheese
Cook mushroom stems slowly in bouillon for 10 minutes. Discard stems. Saute sliced crowns plus onions quickly in 3 tablespoons butter. Combine pork, shrimp, mushrooms, onions, noodles, tomatoes, olives and parsley. Make a white sauce of 1/2 cup butter, 1/3 cup flour, chicken bouillon and 1/2 cup milk. Cut cream cheese into small pieces and melt in sauce. Add salt, pepper, thyme and basil. Mix into meat mixture. Spoon into 2 buttered 2-quart baking dishes. Sprinkle with cheese. Bake in a preheated 350 degrees oven for 30 minutes or until cheese browns slightly and mixture bubbles.
Yield 8 – 10 large servings.
Note: Casseroles can be refrigerated overnight before cooking, or they can be frozen.