Artichoke Turkey Casserole Food

ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
• Drain the artichoke hearts and coarsely chop; set them aside.
• In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
• Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
• Evenly sprinkle with both cheese.
• In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
• Sprinkle the buttered cracker crumbs over the casserole.
• Bake at 350 for about 30-35 minutes.

STUFFED ARTICHOKE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Pulse together the cream cheese, lemon zest, garlic, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a food processor until smooth. Add the heavy cream and pulse until combined.
• Arrange 1 box of artichokes around the perimeter of a 4-quart oval casserole dish with the stems pointing inward. Arrange any remaining artichokes in the box in the center of the dish. Spoon half of the cream cheese mixture over the artichokes making sure that the edges of the artichokes around the border are not covered. Repeat with the remaining box of artichokes and cream cheese mixture.
• Mix together the panko, butter and remaining 1 tablespoon Parmesan in a small bowl. Sprinkle the breadcrumb mixture over the casserole making sure not to fully cover the exposed artichoke tips. Bake until the breadcrumbs are golden brown and the cheese sauce is bubbling around the edges, 25 to 30 minutes. Let sit for 10 minutes, then sprinkle with parsley and serve with lemon wedges on the side.

ARTICHOKE-TURKEY CASSEROLE

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add carrots, peppers and onions; cook and stir 4 to 5 min. or until carrots are crisp-tender. Remove from heat. Stir in all remaining ingredients except Parmesan.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Parmesan. Cover.
• Bake 40 min. or until rice is tender and casserole is heated through, uncovering after 20 min.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• Grease 1 1/2 casserole dish.
• Place artichoke hearts in bottom, quartered and drained.
• Combine butter, cream cheese and lemon juice.
• Add broccoli that's been cooked and drained.
• Pour mixture over artichokes.
• Top with crumbs.
• Bake uncovered 25 minutes 350 degree oven.
• For zip add garlic powder, worcestershire, salt, tabasco.

PARMESAN ARTICHOKE CASSEROLE

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.

ARTICHOKE & CHEESE CASSEROLE

Steps:

• Place artichokes on bottom of a greased 8x8 pan; top with grated cheese.
• Pour beaten eggs over cheese; bake at 350 degrees for 45 minutes, serve.