Triple Vegetable Scallop - cooking recipe

Ingredients

6 large white potatoes, pared and cut into 3/4-inch cubes
2 lb. small white onions, peeled
1/2 c. butter or margarine
1/2 c. flour
2 chicken bouillon cubes
4 c. milk
2 (6 oz.) cans whole mushrooms
1 c. bread crumbs (2 slices white bread)

Preparation

Cook potatoes
and onions in boiling salt water until tender; drain and return to kettle. Melt butter in large saucepan; stir in flour and bouillon cubes.
Stir and crush cubes.
Add milk and stir until sauce thickens.
Drain mushrooms and add to sauce. Fold sauce into potatoes and onions.
Spoon into greased 12 cup baking dish.
Sprinkle bread crumbs on top.
Bake at 375\u00b0 for 30 minutes or until bubbly and crumbs are toasted.