Katie Katie Parsons is the creator of Mumbling Mommy and is a freelance writer, editor and communications specialist. She works from her home office on the east coast of Florida. Most often she writes about life in a combined family of five children and what it's like being a full time work-from-home parent. Feel free to pitch guest post ideas or just drop her a line at katie@mumblingmommy.com.

We hosted a holiday dinner for a couple of friends the other night. I was looking for some comfort food that was easy and delicious- we have a nine month old and my husband had been traveling all week, I didn’t have all day to spend in the kitchen. A good friend recommended a gourmet macaroni and cheese with a vegetable side.I opted for a broccoli and artichoke casserole recipe I found in Taste of Home’s Holiday Get-Togethers cookbook.

The broccoli and artichoke casserole was simple and tasted absolutely wonderful! I made some slight changes and they are noted in parentheses. I only needed to serve four so the amount of vegetables I used was fine, but if you want the amount of servings listed below I would follow the recipe more closely.

This photo is from the recipe’s website,
mine looked similar to this before it was cooked but definitely not after.

Broccoli and Artichoke Casserole

Ingredients

  • 3 packages (10 ounce each) frozen broccoli spears, thawed and drained (I used one 16 oz package of broccoli cauliflower mix)

  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained (I used one 10 oz jar of marinated artichoke hearts)

  • 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 Diamond of California Slivered Almonds, optional (I used chopped walnuts)

  • 2 tablespoons diced pimientos, optional (I did not use)

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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Category: Recipes

Tags: artichoke hearts