Mushroom-Artichoke Casserole
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A home-kitchen version of mushroom-artichoke casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 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
Method
Cook mushrooms and onions in 4 tablespoons butter.
Remove vegetables with slotted spoon.
Put aside.
Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings.
Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg.
Cook and stir until bubbly.
Add all vegetables.
Turn into 1-quart casserole. Combine bread crumbs and melted butter.
Sprinkle around edge. Bake at 350° for 20 minutes.
Makes 6 servings.
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