This "Broccoli Artichoke Bake" is a very different broccoli casserole than most that we make! I love artichokes and try to find recipes to incorporate them in as much as possible. It seems they get paired with spinach most of the time and they do compliment each other nicely, but I wanted something just a bit different for a change. Broccoli casseroles are always popular with most everyone, so why not add some artichokes and see what happens? The results were really good! Here is what you will need for this:
2 heads of broccoli, cut in bite size florets
1/2 cup butter, divided (1 stick)
1 medium sweet onion, diced
2 cups sliced fresh mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 (14 oz.) can of artichoke hearts, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 tsp. Worcestershire sauce
1 tsp. soy sauce
dash of hot sauce ( optional)
1 cup shredded Parmesan cheese
2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
Cook the broccoli florets in salted boiling water until it turns bright green and is just tender. Drain well. Don't over cook it, because you will be baking it also.
Place half of the stick of butter in a skillet over medium heat with the onion and mushrooms and saute until tender. Add salt, pepper, and garlic powder.
Stir together the sour cream, mayonnaise, shredded Parmesan cheese, Worcestershire sauce, soy sauce, and dash of hot sauce if you are adding it.
Add the broccoli, artichoke hearts, and the onion and mushroom mixture. Fold together and pour in a 9"x13" casserole dish that has been sprayed with nonstick spray.
Top with the shredded cheddar cheese. Sprinkle with the crushed cracker crumbs and dot with the remaining half stick of butter.
Place in a 350 degree oven for 30 minutes or until hot and bubbly.