Triple Vegetable Dish

Triple Vegetable Dish

Recipe By : Mrs. Andrew R. Quenton

12 Preparation Time :

Categories : To Post Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

6 Lg Potatoes -- pared and cubed

3/4 2 Lb Small White Onions -- peeled

1/2 C Margarine

1/2 C Flour

2 Pkg Instant Chicken Broth

4 C Milk

2 6 Oz. Cans Whole Mushrooms -- drained

1 C 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

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

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