Humble Vegetable Casserole

Danny and I loved it, and since it makes a 9x13, ate it happily for a couple of days.  The kids picked all of the broccoli and pickles out and ate just those.  Luckily there's lots of broccoli in it....  If you wanted to up the protein content, you could throw in a can of beans or cooked grain, but it was delish as is.  I didn't know I liked dill so much until I tried this which tastes quite "dilly".  Taken from Molly Katzen's "Enchanted Broccoli Forest" cookbook.

4 medium-sized potatoes, peeled and sliced (or use red potatoes equivalent and skip peeling)
1-2 Tab. butter or olive oil
1 1/2 c. sliced onion
1 tsp. caraway seeds
1 lb. mushrooms, sliced
4+ c. broccoli, chopped
1 1/2 tsp. salt
2 cloves garlic, minced
black pepper to taste
1 Tab. minced fresh dill
2 hard boiled eggs, chopped
1/2 c. minced pickles (dill or sweet)
1 1/2 c. grated cheddar (optional)
3/4 c. milk
paprika

Preheat oven to 350* and PAM a 9x13 casserole dish. 

Put the potatoes in a saucepan and cover with water.  Boil until just tender.  Drain well and set aside.

Melt butter or oil in large, deep skillet.  Add onion and caraway seeds and saute over medium heat for about 5 minutes or until onion is soft.  Add mushrooms, broccoli and salt.  Cook for about 5 minutes longer - until broccoli is bright green and barely tender.  Remove from heat and gently stir in the potatoes, garlic, black pepper and dill.  Spread into baking pan.  Sprinkle with chopped egg, minced pickles, and cheese.  Pour milk over the top and dust lightly with paprika.  Bake uncovered about 30 minutes.  Serve hot or warm.