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    Artichoke and Broccoli Casserole

    Source of Recipe


    List of Ingredients

    3 cups (750 ml) broccoli florets
    1 can (14 oz, 395 g) artichoke hearts, drained
    and halved
    1 recipe Canned Condensed Mushroom Soup
    Substitute (see below)
    1/2 cup (125 ml) freshly grated Parmesan cheese
    1/4 cup (60 ml) slivered almonds


    Steam or boil the broccoli until tender but still crisp, 6 to 8 minutes. Drain and rinse under cold water. Transfer to a greased baking dish and mix with the artichoke hearts and Canned Condensed Mushroom Soup Substitute. Sprinkle with Parmesan and bake uncovered in a preheated 350F (180C) oven until heated through and bubbly. Top with the almonds and bake an additional 10 minutes. Serves 4 to 6.




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