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Broccoli, Artichoke & Roasted Tomato Casserole

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Serves: 8



Ingredients

  • 1 bag (14 oz.) Birds Eye® Baby Broccoli Florets, thawed and drained*
  • 1 box (9 oz.) Birds Eye® Artichoke Hearts, thawed, drained and chopped
  • 1 cup shredded Swiss cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 large tomato, thinly sliced
  • 1/2 cup crushed butter flavored crackers

Cooking Instructions

1. Preheat oven to 350°F. Lightly grease an 11 x 7-inch shallow casserole dish; set aside.

2. Combine all ingredients except tomato and crackers in large bowl. Season, if desired, with freshly ground black pepper. Turn into prepared casserole dish. Top with tomato slices and sprinkle with crackers.

3. Bake uncovered 40 minutes or until golden brown and bubbling.

Kitchen Tips

* Also terrific with 1 bag (12 oz.) Birds Eye® Steamfresh Broccoli Florets, cooked according to package directions; drained.

Better-for-You Broccoli, Artichoke & Roasted Tomato Casserole - Substitute low fat sour cream and mayonaisse and whole grain crackers.


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