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
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
CHICKEN NOODLE CASSEROLE WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
- Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Sugar 13 grams, Protein 37 grams, Fiber 7 grams, Carbohydrate 62 grams, Sodium 1163 milligrams, Cholesterol 230 milligrams, SaturatedFat 24 grams, Fat 48 grams, Calories 800
ARTICHOKE PARMESAN SOUP
Steps:
- Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
- Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
- Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
- Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
- Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.
LEMON-PARMIGIANO ARTICHOKE CASSEROLE
The flavors in this recipe remind me of the delicious stuffed, braised artichokes that my mom makes, but it much simpler and quicker to prepare. It is very flavorful and great for a healthy side dish or appetizer. I enjoy citrus flavors -- if you are not as much a fan or do not like stronger lemon flavors you may want to reduce the amount of lemon. I hope you enjoy it!
Provided by periwinklejenn
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Coat a 9-inch glass pie plate with cooking spray.
- Place artichokes in a colander and, if needed, rinse with cold water to separate. Drain well and pat dry with paper towels.
- Place artichokes in prepared pie plate. Add lemon juice and parsley; season with salt and pepper and stir to combine.
- In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, and red pepper. Sprinkle the mixture evenly over the artichokes.
- Bake for 15-20 minutes or until topping is golden.
Nutrition Facts : Calories 84.6, Fat 2, SaturatedFat 0.4, Cholesterol 0.1, Sodium 155.8, Carbohydrate 15.2, Fiber 5.3, Sugar 0.6, Protein 4.3
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
- Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
- Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
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