RecipeVegetablesYield: 5 or 6 servingsCook time: 25 min
Cheesy Artichoke Casserole
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 411. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 9-ounce package frozen artichoke hearts
- 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 cup sliced fresh mushrooms
- 1 small onion, halved and sliced
- 8-ounce carton dairy sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash pepper
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- package (4) refrigerated crescent rolls
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook artichoke hearts according to package directions. Drain and chop; set aside. Place zucchini, mushrooms, and onion in a steamer basket. Place basket over, but not touching, boiling water. Reduce heat. Cover and steam about 8 minutes or till crisp-tender.
- Meanwhile, in a bowl mix sour cream, flour, salt, and pepper. Stir in milk. Stir in artichokes, zucchini mixture, and Monterey Jack cheese.
- Transfer to a 1 1/2-quart casserole. Unroll crescent rolls; separate into triangles. Arrange on top of casserole. Sprinkle with Parmesan cheese.
- Bake in a 375° oven for 20 to 25 minutes or till the top is golden and mixture is heated through.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative