Broccoli Artichoke Casserole

Photo: psfreeman

A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal. Recipe published in Country Woman Christmas Annual 1997.

Yield: 10 servings
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Ingredients

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

Preparation

  1. • Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.
  2. • 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.
  3. • Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender. Yield: 8-10 servings.


January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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