1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup chopped green pepper
2 Tablespoons chopped pimento
1/4 cup silvered almonds
Instructions
Heat margarine n 2 quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2 quart casserole or oblong baking dish, 10 x 6 x 1 1/2 inches. Cook uncovered in 350 degree oven until bubbly, 40 to 45 minutes.
To microwave- Microwave margarine uncovered in 1 pint glass measuring cup until melted, about 45 seconds. Blend in flour, salt and pepper. Cover and microwave until hot and bubbly, 45 to 60 seconds. Decrease milk to 1/2 cup. Stir both and milk into margarine mixture. Cover and microwave 4 minutes, stir. Cover and microwave 2 minutes longer. Pour into ungreased 2 quart round glass casserole. Stir in remaining ingredients. Continue as directed except cover and microwave until hot and bubbly, about 5 minutes.
Originally Submitted
4/24/2012
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