Recipe: Artichoke and Broccoli Casserole with Mushroom Sauce (using sour cream)

ARTICHOKE AND BROCCOLI CASSEROLE WITH MUSHROOM SAUCE

"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."

3 cups broccoli florets
1 (14 ounce) can artichoke hearts, drained and halved
Mushroom Sauce (recipe follows)
1/3 cup freshly grated Parmesan cheese
1/4 cup slivered almonds

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.

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.

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

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

Makes 4-6 servings
Source: The Big Book of Casseroles by Maryana Vollstedt