Broccoli Artichoke Casserole Recipe

Broccoli Artichoke Casserole Recipe photo by Taste of Home

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

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Broccoli Artichoke Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8-10 Servings

15 30 45

Ingredients

3 packages (10 ounce each) frozen broccoli spears, thawed and drained
2 cans (14 ounces each) 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

Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. 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, at 350° for 30-40 minutes or until broccoli is crisp-tender. Yield: 8-10 servings.

Nutritional Facts 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.

Originally published as Broccoli Artichoke Casserole in Country Woman Christmas Annual 1997, p25

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Broccoli Artichoke Casserole

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(1-1) of 1 reviews

Reviewed on Mar. 03, 2013 by BetseyWR

Didn't have celery salt so used celery seed. Served at a dinner for six, Several had 2nd helpings and requests for "to go" packages. Also requests for this recipe by the 3 lady guests. Hubby liked it - said so over and over so I am sure to make this again.