Post by wilderness on Jan 19, 2020 8:02:32 GMT -5
This recipe is from the cookbook Kitchen Keepsakes.
Broccoli Delight-Tammy
14 oz can artichoke hearts, drained and quartered
3 carrots, sliced
10 oz frozen or fresh broccoli
3/4 can of cream of mushroom soup
1/4 c. real mayo
2 eggs, slightly beaten
1 t. lemon juice
1/4 t. garlic salt
1 c. grated Cheddar
1/4 c. butter, melted
3/4 c. dried bread crumbs
Place drained artichokes in an 8 x 8 casserole dish. Cook carrots and broccoli separately until tender. Drain and add to dish. Combine soup, mayo, eggs, lemon juice, and garlic salt. Pour over vegetables. Top with cheese. Mix butter and crumbs; sprinkle over top. Bake 25 minutes at 325*.
NOTE: I used baby carrots and steamed them. I used chopped broccoli. Did not use garlic salt since DH is not a fan of garlic, but I used a little Nature's Seasoning. I used panko for the topping.
Read more: thegardenersshed.proboards.com/thread/11545/broccoli-delight#ixzz6BTsqFh8i
Broccoli Delight-Tammy
14 oz can artichoke hearts, drained and quartered
3 carrots, sliced
10 oz frozen or fresh broccoli
3/4 can of cream of mushroom soup
1/4 c. real mayo
2 eggs, slightly beaten
1 t. lemon juice
1/4 t. garlic salt
1 c. grated Cheddar
1/4 c. butter, melted
3/4 c. dried bread crumbs
Place drained artichokes in an 8 x 8 casserole dish. Cook carrots and broccoli separately until tender. Drain and add to dish. Combine soup, mayo, eggs, lemon juice, and garlic salt. Pour over vegetables. Top with cheese. Mix butter and crumbs; sprinkle over top. Bake 25 minutes at 325*.
NOTE: I used baby carrots and steamed them. I used chopped broccoli. Did not use garlic salt since DH is not a fan of garlic, but I used a little Nature's Seasoning. I used panko for the topping.
Read more: thegardenersshed.proboards.com/thread/11545/broccoli-delight#ixzz6BTsqFh8i
