Triple vegetable dish

Yield: 12 Servings

Measure Ingredient
6 larges Potatoes; pared and cubed 3/4\"
2 pounds Small White Onions; peeled
½ cup Margarine
½ cup Flour
2 packs Instant Chicken Broth
4 cups Milk
2 cans (6 Oz) Whole Mushrooms; drained
1 cup Soft Bread Crumbs
1 bunch Fresh Broccoli

Cook potatoes and onions, covered, in boiling salted water for 15 minutes or until tender; drain and return to pan. Melt margarine in a large saucepan and stir in flour and chicken broth. Cook, stirring constantly until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and boils for 1 minute. Drain liquid from mushrooms and stir this liquid into sauce. Add mushrooms to potatoes and onions; fold in sauce.

Spoon into a 3-quart baking dish and sprinkle bread crumbs in center. Bake at 375° for 30 minutes, until bubbly and crumbs are toasted. While vegetables bake, trim broccoli and cut flowerets from stems. Cook flowerets, covered, in boiling salted water for 8 minutes or until tender.

Drain broccoli and arrange in a ring around edge of baking dish.

Serves 12

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. Andrew R. Quenton Posted to EAT-L Digest by Bill Spalding <billspa@...> on Aug 2, 1997

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