Broccoli Artichoke Casserole Recipe


  • 2 tablespoons diced pimientos, optional
  • ½ cup slivered almonds, optional
  • ½ teaspoon celery salt
  • 4 teaspoons lemon juice
  • ½ cup grated Parmesan cheese
  • ½ cup butter, cubed
  • 1-½ cup mayonnaise
  • + 2 more ingredients
    • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained
    • 3 packages (10 ounce each) frozen broccoli spears, thawed and drained

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 ar...

View full recipe at SpringPad


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