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Broccoli Artichoke Casserole




Source of Recipe


toh


List of Ingredients




3 packages (10 ounce each) frozen broccoli spears, thawed and drained
2 cans (14 ounces each) artichoke hearts, drained
1-1/2 cup mayonnaise
1/2 cup butter or margarine
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



Arrange broccoli and artichokes in a greased shallow 2-1/2 baking dish; set aside. In a saucepan, combine 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.