Broccoli + Artichoke Casserole
Source of Recipe
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List of Ingredients
3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained
and halved
1, 10 3/4 ounce can cream of mushroom soup
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds
Steam or boil the broccoli until tender but still crisp, 6 to 8
minutes. Drain and rinse under cold water. Transfer to a greased
baking dish and mix with the artichoke hearts and Soup.
Sprinkle with Parmesan and bake uncovered
in a preheated 350F (180C) oven until heated through and bubbly. Top
with the almonds and bake an additional 10 minutes. Serves 4 to 6.
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Mushroom Soup Substitute
2 Tbs (30 ml) butter
4 oz (110 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream
Heat the butter in a saucepan over moderate heat and saute the
mushrooms until tender, about 5 minutes. Stir in the flour and cook
for 3 minutes. Add the stock, optional vermouth, salt, and pepper and
bring to a boil, stirring frequently. Remove from the heat and stir
in the sour cream.
Makes about 1 1/2 cups (375 ml).Recipe
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