grannys ham and artichoke casserole

Recipe by polly salama
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    jars marinated artichoke hearts
  • 2
    cans cream of mushroom soup
  • 2
    tablespoons chopped onions
  • 14
  • 1
    teaspoon garlic salt
  • 2
    cups cooked, diced ham
  • 6
    ounces shredded cheddar cheese
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DIRECTIONS

  • Drain artichoke hearts.
  • Combine soup,onion,sherry and garlic salt.
  • Mix well.
  • In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
  • cover and bake for 25-30 minutes in a preheated 375 degree oven.
  • One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
  • I am not a big hard boiled egg fan so I omit it.
  • She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
  • When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.
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