Ingredients
1 Pound Potatoes, Sliced
2 Cup Freeze Dried Broccoli
1/2 Cup Freeze Dried Mushroom Slices*
2 Tablespoon Flour
3/4 Cup Dehydrated Fat-Free Milk*
1/3 Cup Dehydrate Sour Cream Powder*
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Garlic Powder
3 Sliced Bacon, Cooked Crisp and Crumbled
1/2 Cup Freeze Dried Shredded Cheddar Cheese*

*Reconstitute before using.
Follow directions on #10 can to reconstitute.

Preparation

1. Cook potatoes until almost tender; Drain and let cool.

2. Reconstitute broccoli and set aside.

3. Melt butter in saucepan over low heat. Add flour, stir until smooth; Cook 1 minute stirring constantly.

4. Gradually add milk; Cook over medium heat until mixture is thick and bubbly.

5. Stir in sour cream and remaining spices.

6. Layer sliced potatoes in casserole dish; Add broccoli.

7. Pour thickened milk mixture over potatoes and broccoli; Sprinkle bacon and cheese over top.

8. Bake at 350°F for 35 minutes until cheese is melted.