Mushroom-Artichoke Casserole
- 3 c. fresh halved mushrooms
- 1/2 c. sliced green onions
- 4 Tbsp. butter
- 2 Tbsp. flour
- 1/4 c. milk
- 1 tsp. instant chicken bouillon granules
- 1 tsp. lemon juice
- 1/8 tsp. nutmeg
- 1 (10 oz.) pkg. frozen artichoke hearts, cooked and drained
- 3/4 c. soft bread crumbs (optional)
- 1 Tbsp. butter
- Cook mushrooms and onions in 4 tablespoons butter.
- Remove vegetables with slotted spoon.
- Put aside.
- Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings.
- Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg.
- Cook and stir until bubbly.
- Add all vegetables.
- Turn into 1-quart casserole. Combine bread crumbs and melted butter.
- Sprinkle around edge. Bake at 350u0b0 for 20 minutes.
- Makes 6 servings.
fresh halved mushrooms, green onions, butter, flour, milk, instant chicken, lemon juice, nutmeg, frozen artichoke hearts, bread crumbs, butter
Taken from www.cookbooks.com/Recipe-Details.aspx?id=996589 (may not work)