Name: Artichoke Egg Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 9
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) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Artichoke Egg Casserole

1. 4 jars (6-1/2 ounces each) marinated artichoke hearts -

2. 1/2 cup chopped green onions -

3. 1 tablespoon canola oil -

4. 2 to 3 garlic cloves, minced -

5. 8 large eggs, lightly beaten -

6. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

7. 3 cups shredded sharp cheddar cheese -

8. 1 cup butter-flavored cracker crumbs (about 25 crackers) -

How to cook deliciously - Artichoke Egg Casserole

1. Stage

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. Stage

In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.

3. Stage

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.