Triple vegetable dish
12 Servings
Ingredients
| Quantity | 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 |
Directions
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