Tuesday, December 28, 2010

Mushroom and Artichoke Casserole

A wonderful vegetable accompaniment to a roast beef, chicken or turkey.  Make sure to buy good quality artichoke hearts, so the leaves are tender.  

2 (8 ounce) cans artichoke hearts, drained and chopped
1 pound fresh mushrooms, sliced
1 cup mayo
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
1/4 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
2 tablespoons bread Italian bread crumbs
olive oil

Saute the artichokes and mushrooms in 2 tablespoons olive oil, until all moisture is absorbed.

 Combine mayo, shredded cheese and garlic; mix together with veggies.  Spoon mixture into a shallow baking dish.  Sprinkle with parmesan cheese and bread crumbs.

Bake at 350 for 30 minutes.  May be frozen before baking.

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