Artichoke Egg Casserole is a great recipe for a brunch as well as breakfast. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. From marilyn moores of indianapolis indiana.

Ingredients

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

artichoke hearts

1/2 cup chopped green onions

2 to 3 garlic cloves, minced

1 tablespoon vegetable oil

8 eggs

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)

Method

1 Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices. In a skillet, saute green onions and garlic in oil until tender. Remove from the heat.

2 In a large bowl, beat eggs well. Stir in the artichokes, mushrooms, cheese, cracker crumbs, onion mixture and the reserved marinade.

3 Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 9 servings.