Serves: 8
Total Calories: 117
Layer artichoke hearts, eggs, olives, and water chestnuts in greased 9x9x2-inch baking dish. Blend soup and milk together. Pour over ingredients in casserole dish. Top with bread crumbs and cheese. Bake, uncovered, at 350° for 25–30 minutes or until bubbly and browned.
This Artichoke Casserole recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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