Broccoli Artichoke Casserole

A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.

Yield

8 to 10 servings

Ingredients

3 (10 ounce) packages frozen broccoli spears, thawed and drained
2 (14 ounce) cans water-packed artichoke hearts, rinsed and drained
1 1/2 cup mayonnaise
1/2 cup butter, cubed
1/2 cup grated Parmesan cheese
4 teaspoons lemon juice
1/2 teaspoon celery salt
1/2 cup slivered almonds, optional
2 tablespoons diced pimientos, optional

Directions

Preheat oven to 350°F (177°C). Arrange broccoli and artichokes in a greased shallow 2 1/2 quart baking dish; set aside.

In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.

Bake, uncovered, for 30 to 40 minutes or until broccoli is crisp-tender.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 30 minutes

Nutritional Information

1 serving (1/2 cup) equals 362 calories, 37 g fat (10 g saturated fat), 40 mg cholesterol, 527 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

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