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"This is great with grilled steak."
3 cups fresh mushrooms, halved
1/2 cup sliced green onions with tops
4 tablespoons butter or margarine
2 tablespoons flour
1/8 teaspoon salt
Dash of pepper
3/4 cup water
1/4 cup milk
1 teaspoon instant chicken bouillon granules
1 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1 package (10 ounces) frozen artichoke hearts, cooked and drained
3/4 cup soft bread crumbs
1 tablespoon butter or margarine, melted
Cook mushrooms and green onions in the 4 tablespoons butter or margarine. With slotted spoon, remove vegetables; set aside.
Blend flour, salt and dash pepper into pan drippings. Add water, milk, bouillon, lemon juice and nutmeg. Cook and stir until bubbly. Add all vegetables.
Turn into a 1-quart casserole. Combine bread crumbs and 1 tablespoon melted butter. Sprinkle this around the edge of casserole dish. Bake at 350 degrees for 25 minutes. Makes 6 servings.