Artichoke And Mushroom Casserole
A savory casserole combining tender artichoke hearts and mushrooms in a creamy, cheesy sauce with a hint of sherry, perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Cook the artichoke hearts according to the package directions and drain.
- Sauté sliced mushrooms in margarine until tender and then drain.
- Combine the cooked artichokes and sautéed mushrooms in a mixing bowl.
- Add the mushroom soup, dry sherry or wine, and pepper to the mixture and stir well.
- Transfer the mixture to a baking dish, sprinkle generously with Parmesan cheese.
- Bake at 350°F (175°C) for 20 minutes until hot and bubbly.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can substitute the dry sherry with white wine or omit it entirely for a non-alcoholic version. If you have fresh artichokes, you can use them instead of frozen, just ensure they are cooked and drained well. Adding breadcrumbs on top alongside Parmesan will give a nice crunch.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or garlic bread for a complete meal. It makes a great side dish for roasted meats or can be served as a vegetarian main. For a comforting meal, serve alongside Glenda'S Hot Cajun Potatoes for a flavorful combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For a quicker option, you can microwave individual portions, covered, for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Artichoke And Mushroom Casserole contains roughly 63 calories, with 5g protein, 8g carbohydrates, and 2g fat. It is an excellent source of vitamin C (60% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate until you're ready to bake it. You may need to add a few extra minutes to the baking time if it's cold from the fridge.
What can I use instead of mushroom soup?
If you prefer a homemade option, you can create a simple cream sauce using butter, flour, and vegetable broth, then add sautéed mushrooms to mimic the flavor and texture of canned mushroom soup.
Is there a way to make this dish gluten-free?
Absolutely! Ensure you use gluten-free mushroom soup and check that your sherry or wine is gluten-free. You can also use gluten-free breadcrumbs if you decide to add a crunchy topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).