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    Source of Recipe

    Taste Of Home – June/July 2003

    List of Ingredients

    ¾ pounds fresh mushrooms, sliced
    1 large onion, chopped
    1 large green pepper, chopped
    ¼ cup butter or margarine
    ½ cup all-purpose flour
    1-2/3 cups milk
    1 can (14-1/2 ounces) chicken broth
    1 package (16 ounces) frozen chopped broccoli, thawed and drained
    2/3 cup grated Parmesan cheese
    ½ teaspoon salt
    ¼ to ½ teaspoon white pepper
    1/8 teaspoon ground nutmeg
    12 lasagna noodles, cooked and drained
    2 cups cubed fully cooked ham
    2 cups (8ounces) shredded Swiss Cheese
    2 cups cubed cooked chicken


    In a large skillet, sauté the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in broccoli, Parmesan cheese, salt, pepper and nutmeg.
    Spread 2 cups broccoli mixture in a greased 13x9 baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
    Cover and bake at 350 for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.




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