Created by: Kchurchill5 "RIP" Forever in our Kitchen
Created on October 14, 2011
Creamy Cheesy Artichoke Casserole
"Perfect for a dinner party. It is a bit different than the traditional broccoli cheese or other vegetable casserole dishes, and even a bit elegant. It is easy to make, it be made ahead and then baked, and it is just great comfort food. This is perfect for the Holiday buffet table as well."
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Prep Time: 10mPT10M
Cook Time: 25-35mPT25-35M
Excellent recipe. Very simple to make, really tasty. My slight changes: Instead of Swiss cheese, I used a mix of Monterey Jack/Mozzarella. I also used Italian Seasoned Panko instead of regular breadcrumbs. This will go into my keeper file..
- 2 cans (15 oz) artichoke hearts in water, drained and rough chopped
- 1 medium onion, cut in quarters and thin sliced
- 2 teaspoons garlic, minced
- 1 cup swiss cheese, shredded
- 8 ounces parmesan cheese, grated
- 1 /2 cup mayonnaise (you can use up to 3/4 cup if you like it a bit creamier)
- 2 tablespoons dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- Bread crumbs:
- 1 tablespoon butter, melted
- 1 cup bread dried Italian breadcrumbs
What You Will Need
No special items needed.
Casserole … Mix the artichokes, onion, garlic, cheeses, mayonnaise, parsley and pepper in a large bowl and lightly mix to combine everything. Spray a 13x9 baking pan with a non-stick spray and add the artichoke mix. Spread it out evenly and sprinkle with paprika.
Breadcrumbs … Melt the butter in a small dish and add the bread crumbs and mix well to combine. Sprinkle over the casserole.
Bake … The oven at 350, middle shelf, uncovered for approximately 25-35 minutes until golden brown and bubbly. ENJOY!
- Serving Size: 1 (167 g)
- Calories 411.1
- Total Fat - 22.7 g
- Saturated Fat - 12.5 g
- Cholesterol - 86.1 mg
- Sodium - 770.1 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 1.1 g
- Sugars - 3.4 g
- Protein - 36.6 g
- Calcium - 626.2 mg
- Iron - 2.4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg