4 lg. potatoes, cut into wedges
1 lb. sm. white onions, peeled
1/4 c. butter
1/4 c. flour
2 tsp. curry powder
2 c. evaporated milk
1 can mushrooms
1 1/2 c. fresh broccoli flowerets
1/2 c. bread crumbs

Cook potatoes and onions for 15 minutes. Drain. Return to pan. Melt butter in small pan. Stir in flour and seasoning. Cook, stirring constantly until bubbly. Stir in the milk, cook, stirring until thick. Drain mushrooms, using the liquid to stir into the sauce.

Combine mushrooms with potatoes and onions. Fold in the sauce. Place in 1 1/2 quart dish, sprinkle bread crumbs on top. Bake at 375 degrees for 30 minutes. Next, steam the broccoli for 5 minutes. Drain. Place on top of the casserole. Serve hot. Serves 10. A great one-dish meal.