Artichokes Au Gratin
|Frozen artichoke hearts||18 Ounce (2 Packages)|
|Lemon juice||1 Tablespoon|
|Liquid butter buds/1/4 cup fat free chicken broth||1⁄4 Cup (4 tbs)|
|Onion salt||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Artichoke liquid||1⁄2 Cup (8 tbs) (Reserved After Cooking)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Grated non fat cheddar cheese||2 Cup (32 tbs)|
|Canned sliced mushrooms||8 Ounce, drained, rinsed (1 Can)|
|Crushed pepperidge farms seasoned cubed style stuffing||2 Tablespoon|
Heat oven to 400° F.
Cook artichoke hearts according to directions on package, adding lemon juice to water.
Drain and reserve juice.
Place artichokes in square 9-inch baking dish that has been sprayed with non-fat cooking spray.
Saute onion in Butter Buds or chicken broth.
Add pepper, onion salt, flour, and dry mustard.
Stir until smooth.
Gradually add artichoke juice ( 1/2 cup), hot skim milk, and mushrooms.
Cook, stirring constantly, until thickened.
Remove from heat.
Add Egg Beater and half of the cheese.
Stir until well blended.
Pour over artichoke hearts.
Sprinkle cheese and crushed stuffing cubes on top.
Bake at 400°F.for 15 minutes.