Broccoli Artichoke Casserole Recipes

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• 1. Grease 1 1/2 quart casserole dish. Place artichoke hearts in bottom, quartered and drained.
• 2. Combine butter, cream cheese and lemon juice.
• 3. Add broccoli that's been cooked and drained.
• 4. Pour mixture over artichokes.
• 5. Top with crumbs. Bake uncovered 25 minutes 350 degree oven.
• 6. For an extra zip add garlic powder, worcestershire, salt and hot pepper sauce.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• 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.

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• Grease 1 1/2 casserole dish.
• Place artichoke hearts in bottom, quartered and drained.
• Combine butter, cream cheese and lemon juice.
• Add broccoli that's been cooked and drained.
• Pour mixture over artichokes.
• Top with crumbs.
• Bake uncovered 25 minutes 350 degree oven.
• For zip add garlic powder, worcestershire, salt, tabasco.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
• Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• Add remaining butter to skillet and let melt over medium heat.
• Add in flour and blend.
• Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• Add in cheese and stir until smooth.
• Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
• Pour sauce over the top.
• Cover and bake at 350° for 40 minutes or until bubbly.
• Stir and top with parmesan cheese.
• Bake uncovered for 5-10 minutes or until cheese melts.

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Steps:

• Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
• In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
• Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.