Broccoli Artichoke Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 |
Directions:
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.
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