Featured Cookbook

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1. Thick Oven-Baked Chili

2. Hawaiian Pork

3. Artichoke and Broccoli Casserole with Mushroom Sauce

4. Lightening Up

Book Description

You will find no canned soups in Maryana Vollstedt's The Big Book of Casseroles. You will find 250 ways to simplify your weekly meal planning. The properly deployed casserole is economical of both time and money. Anyone living on a family budget--with a family--but eating according to a take-out lifestyle is going to love this book.

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The Big Book of Casseroles: 250 Recipes for Serious Comfort Food

Authors: Maryana Vollstedt

Date: November 1999

ISBN: 0811822605

Publisher: Chronicle Books

Paperback

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This elegant vegetable dish originally called for cream of mushroom soup. Instead, I have used a white sauce with mushrooms that just takes minutes to make and is more flavorful and healthful.

Servings: 4 to 6

• 3 cups broccoli florets

• 1 can (14 ounces) artichoke hearts, drained and halved

• Mushroom Sauce (recipe follows)

• 1/3 cup freshly grated Parmesan cheese

• 1/4 cup slivered almonds

1. Preheat oven to 350 degrees F. Add some water to a pan fitted with a steamer rack over medium heat. Place broccoli on rack and steam, covered, over gently boiling water, until tender-crisp, 6 to 8 minutes. Drain under cold water.

2. Transfer to a 2 1/2-quart casserole dish or decorative baking dish lightly coated with cooking spray or oil. Add artichokes and Mushroom Sauce and gently mix. Sprinkle with Parmesan cheese.

3. Bake, uncovered, until heated through and bubbly, about 30 minutes. Sprinkle the top with nuts and bake 10 minutes longer.

Mushroom Sauce

Makes: about 1 1/2 cups

• 2 tablespoons butter or margarine

• 4 ounces mushrooms, sliced

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

• Freshly ground pepper to taste

• 1 cup Chicken Stock or canned low-sodium chicken broth

• 2 tablespoons dry white wine

• 1/2 cup light sour cream

1. In a medium saucepan over medium heat, melt butter. Add mushrooms and saute until tender, about 5 minutes. Stir in flour, salt, and pepper. Add stock and stir until thickened, about 2 minutes. Stir in wine. Remove from heat and blend in sour cream

More From This Book:

1. Thick Oven-Baked Chili

2. Hawaiian Pork

3. Artichoke and Broccoli Casserole with Mushroom Sauce

4. Lightening Up

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