Broccoli Artiichoke Casserole

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Preparation time: 15 mins
Cooking time: 30 mins

Difficulty: Easy - for beginners
Serves: 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. Yield: 8-10 servings.


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