Triple Vegetable Dish

Recipe Ingredients

6		Potatoes - pared and cubed (large) 3/4"
2 lbs	908g / 32oz	Small white onions - peeled
1/2 cup	99g / 3.5oz	Margarine
1/2 cup	31g / 1.1oz	Flour
2		Instant chicken broth
4 cups	948ml	Milk
2		Whole mushrooms - drained
1 cup	146g / 5.1oz	Soft bread crumbs
1		Fresh broccoli

Recipe Instructions

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.

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

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