Title: Triple Vegetable Dish
Categories: Vegetable
Yield: 12 Servings

6	lg	Potatoes; pared and cubed 3/4"
2	lb	Small white onions; peeled
1/2	c	Margarine
1/2	c	Flour
2	pk	Instant chicken broth
4	c	Milk
2		6 oz. cans whole mushrooms; drained
1	c	Soft bread crumbs
1	bn	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.

Serves 12

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect. net

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: Mrs. Andrew R. Quenton

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