Artichoke and Broccoli Casserole
Source of Recipe
Online
List of Ingredients
3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained
and halved
1 recipe Canned Condensed Mushroom Soup
Substitute (see below)
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds
Recipe
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 Canned Condensed Mushroom Soup Substitute. 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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