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Artichoke Egg Casserole

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)

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,

Printed from tasteofhome.com Sep 5, 2008

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Artichoke Egg Casserole cont.

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.