Brocoli & Artichoke Casserole
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
artichoke hearts
canned |
|
| ½ | cup |
butter
|
|
| 8 | ounces |
cream cheese
soft |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 20 | ounces |
broccoli florets
chopped |
|
| 1 | x |
crackers, saltine
crumbs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
artichoke hearts
canned |
|
| 118 | ml |
butter
|
|
| 231.2 | ml/g |
cream cheese
soft |
|
| 7.5 | ml |
lemon juice
|
|
| 578 | ml/g |
broccoli florets
chopped |
|
| 1 | x |
crackers, saltine
crumbs |
*
|
Directions
Grease 1½ casserole dish.
Place artichoke hearts in bottom, quartered and drained.
Combine butter, cream cheese and lemon juice.
Add brocoli thats been cooked and drained.
Pour mixture over artichokes.
Top with crumbs.
Bake uncovered 25 minutes 350℉ (180℃) oven.
For zip add garlic powder, worchestershire, salt, hot sauce.
