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

1. Cook mushrooms and onions in 4 tablespoons butter.
2. Remove vegetables with slotted spoon.
3. Put aside.
4. Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings.
5. Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg.
6. Cook and stir until bubbly.
7. Add all vegetables.
8. Turn into 1-quart casserole. Combine bread crumbs and melted butter.
9. Sprinkle around edge. Bake at 350u0b0 for 20 minutes.
10. 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)