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Artichoke Egg Casserole
Ingredients
  • 4 jars (6-½ ounces each) marinated artichoke hearts
  • ½ cup chopped green onions
  • 1 tablespoon canola oil
  • 2 to 3 garlic cloves, minced
  • 8 large eggs, lightly beaten
  • 1 jar (4-½ ounces) sliced mushrooms, drained
  • 3 cups shredded sharp cheddar cheese
  • 1 cup butter-flavored cracker crumbs (about 25 crackers)
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