Farm Report

Cheesy Artichoke Casserole

makes 5 or 6 servings


  • 1 9-oz. package frozen artichoke hearts
  • 2 small zucchini, halved lengthwise and sliced 1/4 inch thick
  • 1 C sliced fresh mushrooms
  • 1 small onion, halved and sliced
  • 1 8-oz. carton dairy sour cream
  • 2 T all-purpose flour
  • 1/4 tsp. salt
  • 1/4 C milk
  • Dash pepper
  • 1/2 C shredded Monterey Jack cheese
  • 1 package (4) refrigerated crescent rolls
  • 2 T grated Parmesan cheese


  1. Cook artichoke hearts according to package directions. Drain and chop; set aside.
  2. Place zucchini, mushrooms, and onion in a steamer basket. Place basket over, but not touching, boiling water. Reduce heat. Cover and steam about 8 minutes or till crisp-tender.
  3. Meanwhile, in a bowl mix sour cream, flour, salt, and pepper. Stir in milk. Stir in artichokes, zucchini mixture, and Monterey Jack cheese.
  4. Transfer to a 1 1/2-qt casserole. Unroll crescent rolls; separate into triangles. Arrange on top of casserole. Sprinkle with Parmesan cheese. Bake in a 375° oven for 20 to 25 minutes or till the top is golden and mixture is heated through.


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