Artichoke and Green Bean Casserole
by Denise Viola
- 2 cans artichoke hearts (not marinated), thoroughly drained
- Heavy Cream
- Romano Cheese
- Mozzarella Cheese
- Sliced mushrooms, fresh or canned
- French-style green beans
- Italian bread crumbs
- Durkey's fried onions
- Cut artichoke hearts in half and line the bottom of a 9"x13" pan.
- Add just enough heavy cream to cover (slightly more than a 1/2 pint).
- Sprinkle with Romano cheese, mozzarella and pepper.
- Line with sliced mushrooms.
- Sprinkle with Romano cheese, mozzarella and pepper.
- Line with French-style green beans.
- Sprinkle with Romano cheese and mozzarella.
- Cover with breadcrumbs.
- Bake 1/2 hour at 350 degrees. Add fried onions on top and bake an additional 1/2 hour.
