Email to Stella      

Artichoke & Broccoli Casserole w/Mushroom Sauce

Source of Recipe

Maryana Vollstedt


List of Ingredients

3 cups broccoli florets

1 can (14 ounces) artichoke hearts, drained and halved

Mushroom Sauce (recipe follows)

1/3 cup freshly grated Parmesan cheese

1/4 cup slivered almonds




Recipe

Preheat oven to 350 degrees F. Add some water to a pan fitted with a steamer rack over medium heat. Place broccoli on rack and steam, covered, over gently boiling water, until tender-crisp, 6 to 8 minutes. Drain under cold water.

Transfer to a 2 1/2-quart casserole dish or decorative baking dish lightly coated with cooking spray or oil. Add artichokes and Mushroom Sauce and gently mix. Sprinkle with Parmesan cheese.

Bake, uncovered, until heated through and bubbly, about 30 minutes. Sprinkle the top with nuts and bake 10 minutes longer.

Mushroom Sauce:

Makes: about 1 1/2 cups

2 tablespoons butter or margarine

4 ounces mushrooms, sliced

2 tablespoons all-purpose flour

1/4 teaspoon salt

Freshly ground pepper to taste

1 cup Chicken Stock or canned low-sodium chicken broth

2 tablespoons dry white wine

1/2 cup light sour cream

In a medium saucepan over medium heat, melt butter. Add mushrooms and saute until tender, about 5 minutes. Stir in flour, salt, and pepper. Add stock and stir until thickened, about 2 minutes. Stir in wine. Remove from heat and blend in sour cream.

YIELD: 4 -6 Servings