2 c. fresh or 1 (10 oz.) pkg. frozen chopped broccoli
3 carrots, sliced
1 c. white sauce
1 (14 oz.) can artichoke hearts (not marinated), drained & quartered
1/2 c. sliced fresh mushrooms
1/2 c. mayonnaise
2 eggs, slightly beaten
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 c. grated Cheddar cheese
1/2 c. bread crumbs
1/4 c. melted butter
1/2 tsp. garlic salt
2 c. chicken or turkey (optional)

Bake in a 350 degree oven for 25 minutes. 8 or 9 inch casserole (2 1/2 quarts).

Cook broccoli and carrots until tender crisp. Put artichokes in bottom of greased casserole. Combine sauce, mushrooms, mayonnaise, eggs, lemon juice and Worcestershire sauce; mix. Add broccoli and carrots and pour over artichokes. Top with cheese. Toss bread crumbs with butter and garlic salt and sprinkle over casserole.