Ingredients
3 tomatoes
4 10-oz packages frozen broccoli (I use comparable fresh amount)
1/2 lb white mushrooms, sliced
1/4 C plus 2 TB butter, divided
1/2 C mayonnaise (I use lite)
1/2 C sour cream (I also use lite)
1/2 C grated parmesan
1 81/2-oz can artichoke hearts, drained and chopped
salt and pepper
1/2 C seasoned bread crumbs
Preparation
Cook frozen broccoli and drain (or cut up raw broccoli)
combine mayo, sour cream, and parmesan cheese
stir in artichokes, broccoli and mushrooms
season with salt and pepper
Place mixture in greased 9x13 casserole
Slice tomatoes 1/2 inch thick and place atop vegetable mixture
Melt 1/4 C butter. Stir in bread crumbs and sprinkle over casserole.
Bake at 325F for 20-30 minutes
