5 lg. white potatoes
1 lg. white onion
1/4 c. butter
1/4 c. flour
1 env. instant chicken broth
6 oz. can mushrooms, undrained
2 c. evaporated skim milk
1 slice of bread, crumbled
1 lb. fresh broccoli florets

Preheat oven to 375 degrees. Peel and cube potatoes. Peel and chop onions in large chunks. Cook potatoes and onions in boiling salt water until tender. Drain and return to pan. In medium saucepan, melt butter. Stir in flour and instant chicken broth. Cook, stirring constantly, until bubbly. Add milk. Continue cooking and stirring until sauce thickens. Stir in mushrooms with liquid and pour sauce over potato/onion mixture. Fold sauce into potatoes gently. Put into 2 quart casserole. Sprinkle bread crumbs in center of casserole. Bake 30 minutes or until bubbly. While casserole bakes, cook broccoli florets in boiling water for 8 minutes. Drain and arrange just before serving in a ring on top of casserole. Serve hot. NOTE: Add chunks of ham with the sauce for a full meal in one. Also change broccoli to green beans for more variety.