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1 1/2  pounds        fresh mushrooms -- or
   3      cans          whole mushrooms -- (6 - 8 oz. each)
   6      tablespoons   butter or margarine -- divided
   1      can           condensed cream of chicken soup -- (10 3/4 oz.)
     1/4  cup           milk
   2      packages      frozen creamed spinach -- thawed (9 oz. each)
     1/8  teaspoon      ground black pepper
   1 1/2  cups          plain croutons
|Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

In large skillet, melt 5 Tbsp. butter.  Add mushrooms; saute 5 minutes.

Stir in chicken soup, milk, spinach and black pepper.

Cook and stir until mixture comes to boiling point.

Pour into 2-quart casserole.

In small saucepan, melt remaining 1 Tbsp. butter.  Stir in croutons.

Sprinkle over casserole.

Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.