Artichoke Egg Casserole
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This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants.
SERVINGS: 9
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min.
Ingredients:
- 4 jars (6-1/2 ounces each) marinated artichoke hearts
- 1/2 cup chopped green onions
- 2 to 3 garlic cloves, minced
- 1 tablespoon vegetable 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)
Directions:
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. x 2-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.