Brocoli & Artichoke Casserole

This is one of those throw-it-together casseroles that looks like you spent way more time than you actually did.

Quartered artichoke hearts line the bottom of the dish, then get blanketed with broccoli tossed in a rich cream cheese and butter mixture brightened with a little lemon juice.

A scattering of saltine cracker crumbs on top gives you that golden, crunchy contrast against the creamy filling.

Want some kick? Stir in garlic powder, a splash of Worcestershire, and a few shakes of hot sauce before baking.

Pro Tips

• Drain the artichoke hearts well and pat them dry so the casserole doesn’t get watery on the bottom.
• Soften the cream cheese before mixing so it blends smoothly with the butter and lemon juice.
• Don’t overcook the broccoli before assembling. It keeps cooking in the oven, so a quick blanch is all you need.

Variations

• Swap the cracker crumbs for seasoned panko breadcrumbs or crushed Ritz crackers for extra buttery crunch.
• Add a handful of shredded Gruyere or sharp cheddar on top for a cheesy golden crust.
• Toss in drained sun-dried tomatoes or roasted red peppers for a Mediterranean spin.