This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana
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- 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)
- 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 in 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
Reviews forArtichoke Egg Casserole
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MY REVIEW
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
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."
