VEGETABLE EXTRAVAGANZA
Source: Kentucky's Best: Fifty Years of Great Recipes by Linda Allison-Lewis
Servings: 7-8

2 cups fine dried Italian bread crumbs
1 (1 5-ounce) can artichoke hearts, drained and chopped
1 (15-ounce) can French sliced green beans, drained
1 1/2 hard-boiled eggs, chopped
2 ounces Romano or Parmesan cheese, grated (1/2 cup)
1 cup Italian salad dressing

Preheat oven to 350 degrees.

Combine all ingredients, mixing well to moisten bread crumbs. Pour into large greased casserole.

Bake uncovered for 20 minutes.