Legacy of Passion

Broccoli Artichoke and Mushroom Casserole


  • 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


  1. Preheat oven to 350 degrees.
  2. Steam Andy Boy broccoli for 6 to 8 minutes until tender-crisp. Drain under cold water.
  3. Mix cooked Andy Boy broccoli with artichoke hearts.
  4. Transfer to a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.
  5. 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.
  6. Pour the sauce over the broccoli artichoke mix and sprinkle with Parmesan cheese.
  7. Preheat oven to 350 degrees.
  8. Bake until heated through and bubbly, about 30 minutes. Sprinkle the top with almonds and bake 10 minutes longer.

Makes 8 servings