Artichoke Egg Casserole Recipe

4.5 2 3
Artichoke Egg Casserole Recipe
Artichoke Egg Casserole Recipe photo by Taste of Home
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Artichoke Egg Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 4 jars (6-1/2 ounces each) marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 1 tablespoon canola oil
  • 2 to 3 garlic cloves, minced
  • 8 large eggs, lightly beaten
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 cups 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; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 9 servings.
Originally published as Artichoke Egg Casserole in Country December/January 2004, p51

Nutritional Facts

1 each: 304 calories, 22g fat (11g saturated fat), 229mg cholesterol, 497mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 15g protein.

  • 4 jars (6-1/2 ounces each) marinated artichoke hearts
  • 1/2 cup chopped green onions
  • 1 tablespoon canola oil
  • 2 to 3 garlic cloves, minced
  • 8 large eggs, lightly beaten
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 3 cups shredded sharp cheddar cheese
  • 1 cup butter-flavored cracker crumbs (about 25 crackers)
  1. Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
  2. In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
  3. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 9 servings.
Originally published as Artichoke Egg Casserole in Country December/January 2004, p51

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MY REVIEW
keverwann User ID: 1807985 52850
Reviewed Nov. 22, 2010

"This was good, but quite pricey to make. I used saltine crackers instead of the butter-flavored ones. I think it might be almost as good and somewhat cheaper to use all mushrooms (no artichokes) and just add the marinade to it."

MY REVIEW
tkarinas User ID: 4389335 103181
Reviewed Dec. 21, 2009

"This is an excellent meal in one container and disappears so fast, I have to make at least three times what the recipe calls for. This recipe is a keeper."

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