This broccoli artichoke casserole is a great recipe for making veggies taste amazing and giving a little extra flavor to your meal. This casserole was a huge hit with our family and the friends I served it to, plus it was pretty simple to prepare. These are pretty much the two things I consider when cooking…. time to make and who eats it {haha} Some of my favorite recipes take forever, but I’m the only one who likes them, so it’s just not worth it anymore… However, this is not the case with this broccoli artichoke bake recipe… Yum for all!!

Broccoli Artichoke Casserole Recipe – 

This casserole is bursting with flavor as it uses white wine and Gruyere cheese for a perfect blend. 

The crunchy onion topping is make from scratch, but you could save time by adding pre-made onion topping. I love this version though, so I think the time is well worth it. The onions are tossed in a bit of flour and then fried to crisp up. 

I pre-melted and mixed everything in a pan on the stove, then put it in a baking dish to pop in the oven. 

Top with the crunchy onion topping before baking for the perfect combination of textures. 

Yield: 10

Broccoli Artichoke Casserole

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flavorful broccoli and artichoke bake

Prep Time 50 minutes

Cook Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

• oil for frying onions plus 1 TBS
• 2 medium shallots sliced into thin rings
• 1/4 cup all purpose flour
• 8 cups chopped broccoli florets
• 1/4 cup water
• 1/2 cup finely chopped yellow onion
• 2 tsp minced garlic
• 1/4 cup dry white ine
• 1 3/4 cup whole milk
• 2 oz Gruyere cheese shredded
• salt and pepper
• 1 {9 oz} pkg. frozen artichoke hearts, thawed and chopped

Instructions

1. grease 11 x 7 baking dish and preheat oven to 350. Heat 1.5 cups of oil in shallow fry pan until hot.
2. Toss shallots with 2 TBS flour in a small bowl. Place in the oil and dry until browned and crispy. {about 3-5 min} remove from oil and drain on a paper towel.
3. Combine all the broccoli with 3/4 cup water in a glass microwave dish. Cover with plastic wrap, not sealing the edges. Cook on high for 5 min. {you can also steam your broccoli until just soft on stove} Drain water.
4. heat 1 TBS of oil in a large skillet over med heat. Add yellow onions and stir until softened. Add garlic, then wine and cook while stirring until most of the liquid has evaporated. Sprinkle 2 TBS of flour over onions and cook while stirring. Add milk and bring to a simmer over med heat. Cook for 4-5 min until thickened stirring occasionally. Stir in the cheese and salt and pepper to taste. remove from heat.
5. add artichokes to broccoli in the bowl and then stir in the cheese sauce. Pour all of it into the prepared baking dish and make at 350 for about 20 min or until top begins to brown.

Bake until the top begins to brown. If I was making this just for me I would probably brown more as I LOVE crunchy bits, but I was serving this to friends and taking photos of it, so I pulled it out of the oven just beginning to brown.