Artichoke And Broccoli Casserole With Mushroom Sauce Recipe

• 3 c. broccoli florets
• 1 x 14 ounce can artichoke hearts, liquid removed and halved Mushroom Sauce, (recipe will follow)
• 1/3 c. freshly grated Parmesan cheese
• 1/4 c. slivered almonds

1. Preheat oven to 350F.
2. Add in some water to a pan fitted with a steamer rack over medium heat.
3. Place broccoli on rack and steam, covered, over gently boiling water, till tender-crisp, 6 to 8 min.
4. Drain under cool water.
5. Transfer to a 2 1/2-qt casserole dish or possibly decorative baking dish lightly coated with cooking spray or possibly oil.
6. Add in artichokes and Mushroom Sauce and gently mix.
7. Sprinkle with Parmesan cheese.
8. Bake, uncovered, till heated through and bubbly, about 30 min.
9. Sprinkle the top with nuts and bake 10 min longer.

broccoli florets, mushroom sauce, parmesan cheese, slivered almonds

Taken from cookeatshare.com/recipes/artichoke-and-broccoli-casserole-with-mushroom-sauce-69654 (may not work)