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Tuesday, October 2, 2012

Change Up to Artichokes

Janet Groene’s
Artichokes au Gratin
    If you’re always searching for side dishes to go with meat from the grill, here’s one that’s a snap to slip into a baking dish, yet it’s not the same-old, same-old. It’s something different for potlucks too. 

3 cans quartered artichoke hearts, drained and rinsed
1 can sliced water chestnuts, drained
8-ounce can sliced mushrooms, drained
Half of an 8-ounce package of grated Cheddar (2 cups)
2 cups milk
2 eggs
1 teaspoon onion salt
1 tablespoon Dijon style mustard
1 ½ cups  stuffing mix
1 stick butter, melted

    Set the oven for 350 degrees. Spray a 9 X 13-inch baking dish and arrange well-drained artichoke hearts, water chestnuts and mushrooms in it. Sprinkle with cheese.
    Whisk milk, eggs, onion salt and mustard and pour over casserole. Sprinkle stuffing mixture over the casserole and drizzle with melted butter. Bake  30 to 40 minutes or until  it’s “set” and top is crusty. Serves 8 to 10 as a side dish or 4 to 5 as a vegetarian main dish.
    Cook’s note: water hides in artichokes, so drain them very well, cut sides down. 

See more of Janet Groene's RV-ready recipes at

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