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Misc Vegetables
Casseroles
Vegetable Casseroles

Lynn's Artichoke Mushroom

16 ounces mushrooms, halved 
1/2 cup sliced green onions, with tops 
1/4 cup butter 
2 tablespoons all-purpose flour 
1/8 teaspoon salt 
dash pepper 
1 teaspoon lemon juice 
3/4 cup chicken broth 
1/4 cup milk 
1/8 teaspoon ground nutmeg 
1 package (10 ounces) artichoke hearts, cooked, drained 
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter 
Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.

Don't talk to me about atrocities in war; all war is an atrocity.

- Lord Kitchener