Mushroom-Artichoke Casserole

  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)

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