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Ingredients
- 2 pkt frzn green bean mushroom casserole (9 1/2 ounce ea)
- 1 1/2 c. shredded Parmesan cheese - (6 ounce)
- 1 pkt frzn baby brussels sprouts in butter sauce - (10 ounce), thawed, quartered
- 1 can quartered artichoke hearts - (14 ounce) liquid removed
- 1/2 c. mayonnaise
- 2 Tbsp. lemon juice
- 1/8 tsp grnd red pepper - (to 1/4)
- 2 Tbsp. sliced almonds
Directions
- Thaw green bean casserole in microwave at MEDIUM (50% power) 4 to 5 min. Stir onions in package into green beans.
- Combine 3/4 c. shredded Parmesan cheese, brussels sprouts, and next 4 ingredients. Spread in bottom of a lightly greased 11- by 7-inch baking dish. Sprinkle with 1/2 c. cheese, and spread green bean casserole on top. Sprinkle with remaining 1/4 c. cheese and sliced almonds.
- Bake at 350 degrees for 20 to 25 min.
- This recipe yields 6 to 8 servings.
- Comments: The addition of artichoke hearts and brussels sprouts adds a little flair to an old-favorite casserole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 189 | 82% |
| Total Fat 21.39g | 27% |
| Saturated Fat 5.66g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 442mg | 18% |
| Potassium 69mg | 2% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.35g | 0% |
| Protein 8.09g | 13% |
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