Thursday, July 23, 2009

Artichoke Casserole

1 can (14 oz.) artichoke hearts, drained and cut in two
1 can water chestnuts, sliced
1/2 cup black olives, sliced
3 hard boiled eggs sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup shredded sharp cheese
1/4 cup bread crumbs

Preheat oven to 350 degrees. Place in an 8 x 8 casserole dish sprayed with non-stick spray a layer of artichokes, top with olives, top with boiled eggs. Add milk to soup and mix well. Pour over eggs. Sprinkle with cheese and bread crumbs. Bake about 1 hour uncovered. Serves 6

Changes - Use Broccoli spears instead of artichokes (cut baking time down to 40 minutes). Add mushrooms instead of olives or along with olives. Add a layer of cooked, shredded chicken. If adding the chicken I would make them the 1st or 2nd layer, not the top. You could also change the soup to cream of chicken or cream of celery.

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