Broccoli and Artichoke Bake

Broccoli and Artichoke Bake

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"This delicious side dish will make a broccoli lover of you!"
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Ingredients

50 m servings 270 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
  3. Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
  4. Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

My husband and I really enjoyed this. Preparation was quick and easy. I used a jar of roasted red bell peppers on top instead of the sliced tomatoes.

Most helpful critical review

This wasn't a big hit at our house tonight, as evidenced by the fact that Hubs left his on his plate (he'd probably rate this 1-star). I didn't bother to ask him why he didn't care for it becaus...

This wasn't a big hit at our house tonight, as evidenced by the fact that Hubs left his on his plate (he'd probably rate this 1-star). I didn't bother to ask him why he didn't care for it becaus...

My husband and I really enjoyed this. Preparation was quick and easy. I used a jar of roasted red bell peppers on top instead of the sliced tomatoes.

Quite good. I cut down the calories a bit by using light sour cream, only about 2 tbs of light mayo, and cooked the green onions in ~1 tsp of olive oil instead of butter.

My family loved this recipe, I did add some salt and pepper.

Recipe was ok. I did make a couple of changes based on other reviews. I only used 2 tbsp. of light Mayo and replaced the sour cream with cottage cheese. I added garlic and salt and pepper and it...

I thought this recipe was kind of bland. I added some garlic, pepper, and potatoes, and used chopped onions that I cooked with the mushrooms instead of green onions (I had none). I scaled it d...

My family loved this! As I decided to make this at the last minute, I had to make some substitutions. Instead of broccoli, I used a frozen bag of broccoli, cauliflower & carrots. We don't hav...

This was delicious! I added 3 potatoes (quartered), 2 cloves of garlic, and a quarter cup of white wine. Nice winter supper! Susan in Santa Fe

I didn't realy like this. I felt like it lacked in flavor. I won't be making it again.