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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Artichoke Casserole Recipe

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This recipe for Artichoke Casserole is from WHIPPED UP, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can artichoke hearts (14 oz. can) halved
3 hard boiled eggs, sliced cross way
1/2 c. water chestnuts (sliced thin)
1 can Campbell's mushroom soup
1/2 c. very sharp cheddar cheese (grated)
1/2 c. buttered bread crumbs
1/4 c. butter
Directions:
Directions:
To make buttered bread crumbs, use the 1/4 c. of butter to the 1/2 c. bread crumbs, heat in oven until crisp but not brown.

In a buttered casserole, make a layer of artichokes, cover with a layer of sliced eggs, then water chestnuts.
Sprinkle with grated cheese and soup over that.
If there is enough to do another layer of each, do so.
Top entire mixture with buttered bread crumbs.
Bake at 350º until bubbly and brown.
This, with a green salad, small roll or crispy bread sticks can make a good lunch.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Harry entered this for Creighton, aka Aunt Elizabeth Creighton Jones Rhodes. He loves to tell the story about meeting Creighton at a country barn dance in Montgomery County. Later he met Elizabeth. It did not take long to straighten out the facts. The Who's Who of the Jones girls. And on August 11, 1938, Miss Elizabeth Creighton Jones became Mrs. Harry Clement Rhodes.

 

 

 

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