Artichoke Mushroom Casserole

Artichoke Mushroom Casserole
4-6 servings

Artichoke casserole with green onions, mushrooms,
lemon, nutmeg, and bread crumb topping.

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, green onions and artichokes 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.

Artichoke casserole serves 4 to 6.