Instructions: 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.

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