Artichoke Egg Casserole

Name: Artichoke Egg Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings.
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)

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

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 in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

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

Originally published as Artichoke Egg Casserole in Country December/January 2004

Reviews

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Average Rating:

keverwann

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.
tkarinas

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.