Artichoke and Mushroom Casserole
Artichoke And Mushroom Casserole is an moderately easy dinner. Made with 2 (9 oz.) boxes frozen artichoke hearts (birds eye), 1 lb. fresh mushrooms, sliced, 1/4 c. margarine, 1 can mushroom soup and 3 tbsp. dry sherry or wine, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cook artichoke hearts by directions on box.
Saute mushrooms in butter and drain.
Combine and add soup, sherry and pepper. Sprinkle top with Parmesan cheese and bake at 350Β° for 20 minutes. Yield:
8 servings.
π· Perfect Pairings
Complete your meal with these
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