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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

Nutrition Facts

270 calories; 22.9 g total fat; 26 mg cholesterol; 403 mg sodium. 11.5 g carbohydrates; 6.6 g protein; Full Nutrition


Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2009
My family loved this recipe I did add some salt and pepper. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/10/2011
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 because I knew the answer after eating it myself. In a nutshell it was just too rich - too much mayo too much cheese. And without the additions I made of fresh minced garlic and Penzey's Fox Point Seasoning I suspect this would have been a little wimpy flavor-wise too. Something this rich might be good as a dip (think Artichoke-Spinach Dip) but it's just too rich as a side dish. Read More
(11)
19 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/10/2011
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 because I knew the answer after eating it myself. In a nutshell it was just too rich - too much mayo too much cheese. And without the additions I made of fresh minced garlic and Penzey's Fox Point Seasoning I suspect this would have been a little wimpy flavor-wise too. Something this rich might be good as a dip (think Artichoke-Spinach Dip) but it's just too rich as a side dish. Read More
(11)
Rating: 4 stars
02/04/2009
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. Read More
(7)
Rating: 4 stars
03/24/2009
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. Read More
(6)
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Rating: 5 stars
02/09/2009
My family loved this recipe I did add some salt and pepper. Read More
(5)
Rating: 3 stars
11/16/2010
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 down on the site to 2 servings and followed the recipe from there; as I said I just thought it was kind of bland. There is a possibility that because I added the potatoes that I should have made more sauce but all of the veggies were covered before I baked it and so I figured it was enough. I wouldn't make this again unless I needed to use up some veggies in the fridge. Read More
(4)
Rating: 5 stars
01/27/2010
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 Read More
(3)
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Rating: 3 stars
06/01/2009
I didn't realy like this. I felt like it lacked in flavor. I won't be making it again. Read More
(3)
Rating: 5 stars
03/15/2010
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 have canned artichoke hearts here in Greece where I live so I used frozen artichoke bottoms which I cooked in the boiling water before adding the broccoli mix. Otherwise I followed the recipe as stated adding seasoning to taste at the table. A great meatless main dish or a fine side dish! Read More
(3)
Rating: 3 stars
11/22/2010
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 still came out a little bland. Maybe because I cutting down on the mayo- it didn't seem like enough sauce for the veggies. I did like the tomatoes on the top though- it was a good lively contrast with the other veggies. Read More
(3)