Broccoli Artichoke and Mushroom Casserole
Ingredients:
- 3 cups Andy Boy broccoli florets
- 1 14 oz. can artichoke hearts, drained and halved
- 2 T olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 C sliced white mushrooms
- 2 C half and half
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup slivered almonds
Directions:
- Preheat oven to 350 degrees.
- Steam Andy Boy broccoli for 6 to 8 minutes until tender-crisp. Drain under cold water.
- Mix cooked Andy Boy broccoli with artichoke hearts.
- Transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.
- In a sauté pan, heat olive oil over medium heat, add garlic and onions and cook until onion is translucent. Bring the heat to high and add the mushrooms and sauté for 5 more minutes. Add half and half, and season with salt and pepper.
- Pour the sauce over the broccoli artichoke mix and sprinkle with Parmesan cheese.
- Preheat oven to 350 degrees.
- Bake until heated through and bubbly, about 30 minutes. Sprinkle the top with almonds and bake 10 minutes longer.
Makes 8 servings
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