Artichoke Egg Casserole

Photo: psfreeman

A great recipe for brunch. Serving Suggestion: fresh stir-fried asparagus, a fruit salad and croissants. Recipe published in Country December/January 2004.

Yield: 9 servings
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  • 4 jar(s) (6-1/2 ounces each) marinated artichoke hearts
  • 1/2 cup(s) chopped green onions
  • 1 tablespoon(s) canola oil
  • 2 to 3 garlic cloves, minced
  • 8 eggs, lightly beaten
  • 1 jar(s) (4-1/2 ounces) sliced mushrooms, drained
  • 3 cup(s) (12 ounces) shredded sharp cheddar cheese
  • 1 cup(s) butter-flavored cracker crumbs (about 25 crackers)


  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.
  2. • In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade.
  3. 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.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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