Yield: 12 Servings
|6 larges||Potatoes; pared and cubed 3/4\"|
|2 pounds||Small White Onions; peeled|
|2 packs||Instant Chicken Broth|
|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.
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