8-10 med. red potatoes
1 bunch of broccoli spears
2 tbsp. butter
8 oz. mushrooms, sliced
1 pkg. Knorr mushroom sauce mix
1 1/4 c. milk
Salt
Dill
White pepper

cut potatoes in half. Leave skins on. Boil potatoes until tender. Slice in 1/2 inch slices. Arrange in rows in 9x13 inch baking dish overlapping evenly. Steam broccoli until just tender. Rinse under cold water. Pat dry.

Arrange broccoli between the rows of potatoes artistically. Saute mushrooms in butter until lightly golden. Remove with slotted spoon and arrange over potatoes. Add sauce mix and milk to pan. Stir until thick. Spoon sauce over potatoes. Leave broccoli clean. Season with a little salt and a generous sprinkle of dill and white pepper. Cover with foil. Bake at 350 degrees for 25 to 30 minutes. Serves 8.