Friday, October 1, 2010

Artichoke and Eggs

* 4 jars (6-1/2 ounces each) marinated artichoke hearts
* 1/2 cup chopped green onions
* 2 to 3 garlic cloves, minced
* 1 tablespoon canola oil
* 8 eggs
* 1 jar (4-1/2 ounces) sliced mushrooms, drained
* 3 cups (12 ounces) shredded sharp cheddar cheese
* 1 cup butter-flavored cracker crumbs (about 25 crackers)
Artichoke Egg Casserole Recipe* Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices. In a skillet, saute green onions and garlic in oil until tender. Remove from the heat.
* In a large bowl, beat eggs well. Stir in the artichokes, mushrooms, cheese, cracker crumbs, onion mixture and the reserved marinade.
* Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 9 servings.

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