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Broccoli Artichoke Casserole

A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8-10 servings


  • 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


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

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  • bentures
    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.

  • Lele32
    Jun 10, 2014 kids loved this one. I did add chopped grilled chicken (soaked in Italian dressing) after it was done and serve over Angle Hair Pasta.

  • BetseyWR
    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.