Name: Broccoli Artichoke Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Broccoli Artichoke Casserole

1. 3 packages (10 ounce each) frozen broccoli spears, thawed and drained -

2. 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained -

3. 1-1/2 cup mayonnaise -

4. 1/2 cup butter, cubed -

5. 1/2 cup grated Parmesan cheese -

6. 4 teaspoons lemon juice -

7. 1/2 teaspoon celery salt -

8. 1/2 cup slivered almonds, optional -

9. 2 tablespoons diced pimientos, optional -

How to cook deliciously - Broccoli Artichoke Casserole

1. Stage

Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.

2. Stage

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. Stage

Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.