Serves: 5
Total Calories: 243
Cut artichokes in quarters; place in greased casserole. Reserve. Melt butter in a small pot, stir in flour, milk, cheese, and celery salt, stirring and cooking until thick. Pour over artichokes and mix; sprinkle bread crumbs on top. Bake 30 minutes at 350°.
Fun Fact: Vidalia onions are so good, they are bought in quantity during their season. Two popular storing methods are to hang in the legs of pantyhose with a knot tied between each onion, and to set on window screens or air conditioner filters, being sure they don’t touch.
This Artichoke Casserole recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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