BROCCOLI AND ARTICHOKE CASSEROLE
Make and share this Broccoli And Artichoke Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease 1 1/2 casserole dish.
- Place artichoke hearts in bottom, quartered and drained.
- Combine butter, cream cheese and lemon juice.
- Add broccoli that's been cooked and drained.
- Pour mixture over artichokes.
- Top with crumbs.
- Bake uncovered 25 minutes 350 degree oven.
- For zip add garlic powder, worcestershire, salt, tabasco.
BROCCOLI ARTICHOKE CASSEROLE
A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.
Nutrition Facts : Calories 362 calories, Fat 37g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 527mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED BROCCOLI-AND-ARTICHOKE SHELLS
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
- In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
- Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
BROCCOLI WITH ARTICHOKE HEARTS
Make and share this Broccoli With Artichoke Hearts recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
- Plunge into cold water to stop cooking, drain and set aside.
- Heat oil in skillet over medium heat.
- Add hot peppers and garlic and cook 1 minute.
- Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
- Transfer to serving bowl and serve immediately.
Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7
EASY CHEESY BROCCOLI ARTICHOKE AND CHICKEN BAKE (CROCK POT)
Great, easy comfort food! This cheesy casserole includes your meat, veggies AND starch. . .an all in one meal. Try it out tonight! Feel free to sub out Broccoli soup for the mushroom soup if it is available in your part of the world. Canned mushrooms are also great in this recipe if you have an extra can in the pantry.
Provided by januarybride
Categories < 4 Hours
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.
Nutrition Facts : Calories 359.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 76.2, Sodium 1433.5, Carbohydrate 35.5, Fiber 4.4, Sugar 4.9, Protein 33.6
ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE
A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.
Provided by Whats Cooking
Categories Savory Pies
Time 45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Chop the artichoke hearts coarsely.
- Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
- Add onions and cook until they are translucent.
- Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
- In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
- Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
- Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
- Bake for 30 minutes or until firm.
- Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
- Serve hot or at room temperature.
- Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.
Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9
CATALINA'S YUMMY BROCCOLI, ARTICHOKE & CHEDDAR QUICHE
Make and share this Catalina's Yummy Broccoli, Artichoke & Cheddar Quiche recipe from Food.com.
Provided by Cata2Go
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease or spray a deep dish pie plate or small casserole dish.
- Fry onion in oil till soft, then add broccoli. Stir fry till cooked. Set aside.
- Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
- Add the yogurt and spices. Beat some more till well mixed.
- Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
- Bake for 50-60 minutes. You'll know it's cooked because it will puff up.
- Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn't need to be served super hot, just warm).
- You can play around A LOT with this recipe. For example:
- Use cream cheese instead of yogurt, or a bit of both.
- Change the vegetables & cheese to:
- -spinach, red onions, & feta,
- -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
- -roasted red peppers, onions, brie (freeze the brie first, then you can shred it without it falling apart)
- -mushrooms, asparagus, onions, swiss cheese.
- -red & white onions, green onions, any cheese you have.
Nutrition Facts : Calories 180.1, Fat 6, SaturatedFat 2.3, Cholesterol 169, Sodium 238.8, Carbohydrate 15.5, Fiber 6.5, Sugar 5.3, Protein 17.2
CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE
Make and share this Chicken, Artichoke, and Broccoli Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
- In a skillet over medium heat, melt 1 tablespoon butter.
- Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
- Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
- Add remaining butter to skillet and let melt over medium heat.
- Add in flour and blend.
- Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
- Add in cheese and stir until smooth.
- Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
- Pour sauce over the top.
- Cover and bake at 350° for 40 minutes or until bubbly.
- Stir and top with parmesan cheese.
- Bake uncovered for 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 255.6, Fat 15.1, SaturatedFat 7.9, Cholesterol 55.5, Sodium 587.1, Carbohydrate 14.6, Fiber 3.3, Sugar 2.5, Protein 17.5
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
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