1 (16 oz.) can Del Monte Blue Lake Green Beans
1 (3 oz.) can sliced mushrooms
1 (16 oz.) can early new potatoes
Dash pepper
1/2 tsp. dried onion
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 tsp. basil
1/4 tsp. rosemary
1/8 tsp. salt

Drain green beans, potatoes and mushrooms; cut potatoes and mushrooms into chunks. Melt butter in saucepan, blend in flour. Blend in milk, basil, rosemary, salt and pepper. Cook, stirring constantly until thickened. Add vegetables, heat thoroughly. Serves 6.