Mushroom-Artichoke Casserole - cooking recipe

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

Preparation

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\u00b0 for 20 minutes.
Makes 6 servings.