B
ButterSticks
Guest
1 1/2 cup salsa
8 ounces jar marinated artichoke hearts, drained and chopped
8 ounces sliced mushrooms
1 onion thinly sliced
2/3 grated Parmesan cheese
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
12 large eggs
salt and pepper to taste
2 cups sour cream
Olive oil
Lightly oil a 9 x 13-inch glass baking dish with olive oil. Spread salsa evenly on bottom. Layer artichokes, followed by mushrooms, onions and each of cheeses. In a large mixing bowl, whisk together eggs, and sour cream until smooth and well-blended. Add salt and pepper. Pour mixture over casserole. Bake in preheated 350-degree oven about 50 minutes or until casserole is set.
8 ounces jar marinated artichoke hearts, drained and chopped
8 ounces sliced mushrooms
1 onion thinly sliced
2/3 grated Parmesan cheese
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
12 large eggs
salt and pepper to taste
2 cups sour cream
Olive oil
Lightly oil a 9 x 13-inch glass baking dish with olive oil. Spread salsa evenly on bottom. Layer artichokes, followed by mushrooms, onions and each of cheeses. In a large mixing bowl, whisk together eggs, and sour cream until smooth and well-blended. Add salt and pepper. Pour mixture over casserole. Bake in preheated 350-degree oven about 50 minutes or until casserole is set.