Mushroom-Artichoke Casserole

Ingredients

• 3 c fresh halved mushrooms
• 12 c sliced green onions
• 4 Tbsp butter
• 2 Tbsp flour
• 14 c milk
• 1 tsp instant chicken bouillon granules
• 1 tsp lemon juice
• 18 tsp nutmeg
• 1 10 oz pkg frozen artichoke hearts cooked and drained
• 34 c soft bread crumbs optional
• 1 Tbsp butter

Directions

1. Cook mushrooms and onions in 4 tablespoons butter
2. Remove vegetables with slotted spoon
3. Put aside
4. Blend flour salt 18 teaspoon and dash of pepper into pan drippings
5. Add 34 cup water milk bouillon lemon juice and nutmeg
6. Cook and stir until bubbly
7. Add all vegetables
8. Turn into 1-quart casserole Combine bread crumbs and melted butter
9. Sprinkle around edge Bake at 350 for 20 minutes
10. Makes 6 servings