Artichoke Egg Casserole
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)
Reviews
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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.
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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