750 g broccoli, cooked tender-crisp 1 1/2 lb
25 ml butter 2 tbsp
250 g mushrooms, sliced 1/2 lb
125 ml mayonnaise 1/2 cup
125 ml sour cream 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
1 can artichokes, drained & cubed
salt & pepper to taste
3 tomatoes, sliced
50 ml butter, melted 1/4 cup
125 ml breadcrumbs 1/2 cup
Prepare broccoli. Saute mushrooms in 2 tablespoons (25 ml) butter. Blend mayonnaise, sour cream and cheese. Mix broccoli and artichokes in sauce and place in 9 x 13 inch (23 x 23 cm) greased baking dish. Cover with tomato slices. Season with salt and pepper. Mix melted butter with breadcrumbs and sprinkle over tomatoes. Bake in preheated 325 F (180 C) oven for 20 minutes.
Serves 8