Mushroom-Artichoke Casserole Recipe

Name: Mushroom-Artichoke Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. fresh halved mushrooms; 1/2 c. sliced green onions; 4 Tbsp. butter; 2 Tbsp. flour; 1/4 c. milk; 1 tsp. instant chicken bouillon granules; 1 tsp. lemon juice; 1/8 tsp. nutmeg; 1 (10 oz.) pkg. frozen artichoke hearts, cooked and drained; 3/4 c. soft bread crumbs (optional); 1 Tbsp. butter

Servings: persons

3 c. fresh halved mushrooms
1/2 c. sliced green onions
4 Tbsp. butter
2 Tbsp. flour
1/4 c. milk
1 tsp. instant chicken bouillon granules
1 tsp. lemon juice
1/8 tsp. nutmeg
1 (10 oz.) pkg. frozen artichoke hearts, cooked and drained
3/4 c. soft bread crumbs (optional)
1 Tbsp. butter

1
Cook mushrooms and onions in 4 tablespoons butter.
2
Remove vegetables with slotted spoon.
3
Put aside.
4
Blend flour, salt (1/8 teaspoon) and dash of pepper into pan drippings.
5
Add 3/4 cup water, milk, bouillon, lemon juice and nutmeg.
6
Cook and stir until bubbly.
7
Add all vegetables.
8
Turn into 1-quart casserole. Combine bread crumbs and melted butter.
9
Sprinkle around edge. Bake at 350u00b0 for 20 minutes.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. fresh halved mushrooms, 1/2 c. sliced green onions, 4 Tbsp. butter, 2 Tbsp. flour, and more.

Yes, Mushroom-Artichoke Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Artichoke Casserole

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