grannys ham and artichoke casserole

Submitted by polly salama

"This is a hearty, "warm you up" dish that my grandma used to make. it is one of the few things that i remember her making as she lived far from us and i only saw her once a year. Enjoy."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 3 jars marinated artichoke hearts
• 2 cans cream of mushroom soup
• 2 tablespoons chopped onions
• 1⁄4 cup sherry wine
• 1 teaspoon garlic salt
• 2 cups cooked, diced ham
• 6 ounces shredded cheddar cheese
• pepper

directions

1. Drain artichoke hearts.
2. Combine soup,onion,sherry and garlic salt.
3. Mix well.
4. In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
5. cover and bake for 25-30 minutes in a preheated 375 degree oven.
6. 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.
7. I am not a big hard boiled egg fan so I omit it.
8. She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
9. When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.

Reviews

[HeatherFeather]

I thought this was excellent! A fine dish to serve for a "ladies luncheon" or other company. After first consulting with the recipe poster, I did made a few health related substitutions: I used "Healthy Request" cream of celery soup and I used about half of the salt. I also used lowfat cheese. Even with these lower fat/sodium choices, this dish came out so delicious and rich - I can't imagine it tasting any better. My daughter deemed it a perfect 10 stars and had seconds. For the sherry I used a good quality drinking sherry.

 

[Musical Joy]

Easy to make, but very odd taste combination! The foods included just didn't work well together (and we like everything)! Was too salty - I think garlic powder would work better.

 

[Scott S.]

I grew up having this for brunch every Easter in the 70's and 80's. My grandmother and then mom served it in puff pastry shells. It's a classic dish from the age of casseroles. It's not gourmet, but easy and retro. My mom remembers the original recipe coming out of the Fannie Farmer cookbook. I've lost my copy, so I can't confirm it. The soup and the ham are already salty, so I don't add any more salt. We prefer canned or frozen artichoke hearts, not marinated. There's enough flavors going on without it, IMHO. We add the hard boiled eggs mentioned in the notes. It helps use up the colored Easter eggs. I alternatively use one can of cream of mushroom and one can of cream of chicken to mellow the mushroom flavor.