Broccoli Artichoke Casserole Recipe

5 3 3
Broccoli Artichoke Casserole Recipe
Broccoli Artichoke Casserole Recipe photo by Taste of Home
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Broccoli Artichoke Casserole Recipe

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5 3 3
Publisher Photo
A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
Recommended: The 13x9 Thanksgiving
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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.
Originally published as Broccoli Artichoke Casserole in Country Woman Christmas Annual 1997, p25

Nutritional Facts

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

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

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bentures User ID: 7059195 214734
Reviewed Dec. 13, 2014

"Very good recipe and looks festive for Christmas. I don't like celery so I substituted garlic powder for the celery salt."

MY REVIEW
Lele32 User ID: 3697813 202408
Reviewed Jun. 10, 2014

"Goodness...my kids loved this one. I did add chopped grilled chicken (soaked in Italian dressing) after it was done and serve over Angle Hair pasta."

MY REVIEW
BetseyWR User ID: 6621854 202407
Reviewed Mar. 3, 2013

"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."

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