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Broccoli Artichoke Casserole

 Broccoli Artichoke Casserole
A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
8-10 ServingsPrep: 15 min. Bake: 30 min.

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,

2 of 2

Broccoli Artichoke Casserole (continued)

Nutritional Facts: 4 g carbohydrate, 1 g fiber, 4 g protein.