From the family collection
Broccoli Supreme
A creamy broccoli casserole with a crisp top.
Download recipe PDFWhat you need
Serves 6 · Barbara Nicklaus's recipe
- 2 cups coarsely chopped fresh broccoli
- 3 carrots, sliced
- 1 (8½ oz drained weight) can artichoke hearts, drained and quartered
- 1 (10¾ oz) can cream of mushroom soup
- ½ cup Hellmann's mayonnaise
- 2 eggs, slightly beaten
- 1 Tbsp fresh lemon juice
- 1 Tbsp Worcestershire sauce
- 1 cup grated sharp Cheddar cheese
- 1 cup herb-seasoned stuffing mix
- ¼ cup butter, melted
How to make it
- Boil the broccoli and carrots until tender-crisp; drain and set aside.
- Lay the quartered artichokes in a greased 8-inch square baking dish.
- Whisk together the soup, mayonnaise, eggs, lemon juice, and Worcestershire; fold in the broccoli and carrots.
- Pour the mixture over the artichokes.
- Top with the cheese and stuffing mix, then pour the melted butter over.
- Bake at 350° about 25 minutes, until heated through.
