Artichokes Au Gratin
|Frozen artichoke hearts||18 Ounce (2 Boxes, 9 Ounce Each)|
|Italian dressing/3 jar, 6 ounce each marinated artichoke hearts||1 1⁄2 Cup (24 tbs)|
|Green onions||12 , chopped|
|Garlic cloves||2 Large, minced|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Eggs||15 Small, beaten|
|Soda crackers||16 , crushed|
|Dried parsley||4 Tablespoon|
|Shredded cheddar cheese||1 Pound|
Thaw artichoke hearts and cut in half or quarters. Marinate artichoke hearts in Italian dressing overnight. Or, if using jars of marinated artichoke hearts, simply cut into halves or quarters, reserving the marinade.
Pour dressing from artichoke hearts into a skillet. Heat on medium setting and add green onions and garlic. Saute until tender.
Preheat oven to 325°. Lightly butter a casserole dish or a 10" X 13" baking pan.
Combine artichokes, dressing, onions, garlic, and remaining ingredients, except cheese. Transfer to baking dish and sprinkle top with cheese. (You may assemble casserole completely and refrigerate overnight, or until ready to bake.)
Bake at 325° for 40 minutes.