Recipe: Artichoke Heart Casserole (using soft bread crumbs, eggs and cheese)

ARTICHOKE HEART CASSEROLE

1 (9 ounce) package frozen artichoke hearts, cooked, cooled, and cut into bite size pieces
2 slices bread, whirled in blender to make soft crumbs
2 eggs, lightly beaten
1/2 teaspoon each: garlic salt, basil, oregano, marjoram
1/4 teaspoon white pepper
1/4 cup diced green onion, including tops
1/3 cup shredded Cheddar cheese
1/4 cup dry white wine
1/3 cup additional shredded Cheddar cheese, for topping

Toss all ingredients (except last Cheddar cheese) together lightly in a bowl and spoon into buttered, shallow casserole dish. Sprinkle on additional cheese as a topping. (Can make in advance to this point and refrigerate, covered.)

Bake at 350 degrees F until warmed through, eggs are set, and cheese has melted - about 20 minutes. (If you have assembled the dish ahead and stored in refrigerator, and are going to go from cold directly to the oven, extend the cooking time.)

A Conversation with the Cook... "Always when you have assembled something ahead of time and stored in the fridge, count on extending your cooking time by about 10 to 15 minutes. Or pre-heat your oven 25 degrees hotter than recipe calls for; put the chilled item in to cook, close oven door, and turn down setting to temperature called for in the recipe. That first little extra burst of heat will quicken the cooking process."

Makes 4 to 6 servings
Source: Offerings from the Oven by Wendy Louise with Mary Ann Koopmann