STUFFED ARTICHOKE CASSEROLE
Love stuffed artichokes but too busy? Make this easy casserole instead--it has all the same flavors and can be done in half the time.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
OYSTERS AND ARTICHOKE CASSEROLE
This is one of the Zaar recipes that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories < 60 Mins
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook artichoke hearts as directed on package.
- Place in a flat, buttered casserole.
- Cover with sautéed mushrooms.
- Cook oysters in their liquid until edges begin to curl.
- Drain thoroughly in colander, reserving liquid.
- Melt butter and sauté onion until tender; add parsley and cook a minute.
- Add flour, stirring until smooth.
- Add enough white wine to oyster liquid to make 1 1/2 cups.
- Add seasonings and stir constantly until thick.
- Add oysters and spoon mixture over artichokes and mushrooms.
- Arrange lemon slices over top; add a dash or two of paprika and bake at 350°F about 10 minutes or until bubbling.
Nutrition Facts : Calories 203.4, Fat 11.7, SaturatedFat 6.4, Cholesterol 69.8, Sodium 182.7, Carbohydrate 15.1, Fiber 2.6, Sugar 0.8, Protein 11.4
ARTICHOKE AND OYSTER CASSEROLE
Provided by Kim Severson
Categories dinner, weekday, main course
Time 1h45m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and add lemon juice. Bring to a boil, add artichokes and cook until artichokes are tender when pierced with a knife through the bottom, 30 to 40 minutes. Drain and allow to cool. Scrape fleshy part of each leaf into a bowl, discarding leaves. Using a small spoon or knife, remove prickly choke at center of base, then cut base into large chunks, adding it to bowl.
- In a large skillet over medium-low heat, melt 4 tablespoons butter. Add mushrooms and sauté just until mushrooms are tender and have released their liquid; do not allow pan to dry. Immediately transfer mushrooms and any liquid to a small bowl.
- Place a large skillet over medium-low heat and add 8 tablespoons butter. When butter has melted, add flour and stir until mixture is lightly browned. Add scallions, oysters and their liquor, and salt and pepper to taste. Simmer until oysters are firm, about 10 minutes.
- Preheat oven to 350 degrees. In a 9- to 10-inch round shallow baking pan or pie plate, spread artichoke pieces. Top with oyster mixture and mushrooms. Spread with an even layer of bread crumbs. Dot with small pieces of remaining 1 tablespoon butter. Bake until golden brown, 15 to 20 minutes. Serve hot on small plates.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 507 milligrams, Sugar 2 grams, TransFat 1 gram
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ARTICHOKE SPINACH CASSEROLE
Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. -Judy Johnson, Missoula, Montana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside. , Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms. , Place half of the sliced artichoke hearts in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop over casserole. Sprinkle with paprika if desired. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 136 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 249mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
OYSTER-ARTICHOKE CASSEROLE
Make at least 2 hours ahead or day before serving. Prep time does not include stand time. From the Texas Longhorn Cookbook
Provided by TxGriffLover
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- reheat oven to 350º.
- Drain oysters and reserve liquid.
- Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist.
- Warm oysters until they curl. Reserve.
- Saute onions, celery, garlic and green onions in butter.
- Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes.
- Pour into a 14 x 10 x 2-inch casserole.
- Sprinkle Absinthe and seasoned bread crumbs on top.
- Bake 20-30 minutes.
Nutrition Facts : Calories 295.2, Fat 11, SaturatedFat 4.8, Cholesterol 115.2, Sodium 590.6, Carbohydrate 26.9, Fiber 4.3, Sugar 1.8, Protein 22.7
OYSTER STEW WITH ARTICHOKES
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
- Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
- Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 44 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 26 grams, Sodium 994 milligrams, Sugar 8 grams, TransFat 0 grams
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