Artichoke Breakfast Casserole Recipes
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ARTICHOKE EGG CASSEROLE
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana
Provided by Taste of Home
Categories Brunch
Time 50m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- 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 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
ARTICHOKE CASSEROLE
This casserole is super easy and super good. I always fix this for Christmas dinner (my children's request).
Provided by Sunshine Forever
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix Parmesan and Romano cheese, garlic and bread crumbs with olive oil.
- Layer artichoke hearts, cheese mixture, artichoke hearts, cheese mixture.
- Pour liquid from one can of artichoke hearts over this. Drizzle about 2 tbs. olive oil over casserole.
- Bake at 350 for 20 minutes covered and 10 minutes uncovered.
Nutrition Facts : Calories 304.9, Fat 12.4, SaturatedFat 4.4, Cholesterol 17.9, Sodium 773.2, Carbohydrate 37.2, Fiber 14.9, Sugar 3.1, Protein 14.8
RICH AND CREAMY ARTICHOKE CASSEROLE
This doesn't look like it makes very much, but you won't want to eat a whole lot at any one time due to its richness. This is definitely one you don't want to substitute Miracle Whip for mayonnaise, and I've found the mayonnaise made with olive oil to taste the best. It's comfort food you can sort of feel OK about eating!
Provided by Felix4067
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine mayonnaise, parmesan, garlic and pepper well; add artichoke hearts and mix.
- Pour into small greased casserole dish and bake at 350F for 10 minutes.
- Top with french fried onions and bake an additional 5 minutes, or until lightly browned.
Nutrition Facts : Calories 108.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 11, Sodium 250.8, Carbohydrate 12.8, Fiber 8.6, Sugar 1.1, Protein 7.8
PARMESAN-ARTICHOKE CASSEROLE
Make and share this Parmesan-Artichoke Casserole recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 1h5m
Yield 7-9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Grease a 9x12-inch casserole dish.
- In a large bowl, beat eggs for 4 minutes.
- Add remaining ingredients and mix together.
- Pour into casserole.
- Arrange artichoke hearts on top of casserole and then sprinkle with Parmesan cheese.
- Bake for 50 minute.
Nutrition Facts : Calories 453.9, Fat 27.6, SaturatedFat 15.4, Cholesterol 306.9, Sodium 906.7, Carbohydrate 18.1, Fiber 2.6, Sugar 4.2, Protein 34
ARTICHOKE CASSEROLE
This is a nice and different side dish. Great for holiday dinners. It uses the canned water-packed artichoke hearts, NOT the marinated ones.
Provided by Parsley
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
- Drain the artichoke hearts and coarsely chop; set them aside.
- In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
- Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
- Evenly sprinkle with both cheese.
- In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
- Sprinkle the buttered cracker crumbs over the casserole.
- Bake at 350 for about 30-35 minutes.
ARTICHOKE & CHEESE CASSEROLE
If you like Artichokes & Cheese, this is a simple, easy to make casserole. The recipe comes from Justvegetablerecipes.com.
Provided by Barb G.
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place artichokes on bottom of a greased 8x8 pan; top with grated cheese.
- Pour beaten eggs over cheese; bake at 350 degrees for 45 minutes, serve.
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- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
- Whisk together eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl. Mix in spinach, artichoke hearts, and 3/4 Cup mozzarella.
- Pour into prepared baking dish. Sprinkle with remaining shredded mozzarella and cheddar cheese. (If you want to make the egg bake the next morning, tightly cover with plastic wrap or aluminum foil and refrigerate until ready to bake.) Bake for 40 minutes. The egg bake is done when the center no longer jiggles when you move the pan and the edges are starting to brown. If you refrigerated the egg bake overnight before baking, it may take an additional 5 minutes of baking time before it's done.
- Serve warm. Sprinkle with green onion/chives and crushed red pepper flakes right before serving, if desired.
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