Artichoke Egg Casserole Recipe

By Stina

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 eggs, lightly beaten
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 3 cups (12 ounces) shredded sharp cheddar cheese
• 1 cup butter-flavored cracker crumbs (about 25 crackers)

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 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.
In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
Transfer to a greased 13-in. x 9-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.