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    Artichoke Mushroom Casserole


    Source of Recipe


    Aunt Saunny

    16 ounces mushrooms, halved
    1/2 cup sliced green onions, with tops
    1/4 cup butter
    2 tablespoons all-purpose flour
    1/8 teaspoon salt
    dash pepper
    1 teaspoon lemon juice
    3/4 cup chicken broth
    1/4 cup milk
    1/8 teaspoon ground nutmeg
    1 package (10 ounces) artichoke hearts, cooked, drained
    1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

    Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.
    Artichoke casserole serves 4 to 6.

 

 

 

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