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1 2-oz can mushrooms, drained
2 9-oz pkg frozen artichoke hearts
1 tbsp lemon juice
4 c chopped cooked turkey
1/4 c butter
1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp leaf thyme
1/4 tsp nutmeg
2 c milk
1 chicken bouillon cube
1 1/2 c shredded cheddar cheese
1/3 c crumbled bleu cheese


Chop mushrooms. Cook artichokes according to package directions; drain. Place in buttered shallow baking dish; sprinkle tih lemon juice. Add turkey and mushrooms. Melt butter in 2-qt saucepan; stir in flour, salt, thyme, and nutmeg. Remove from heat; stir in milk gradually. Add bouillon cube; cook over medium heat, stirring until thickened. Cook for 2 minutes longer. Add cheeses; stir until melted. Pour over artichoke mixture. Bake in preheated 350-degree oven for 30-35 minutes. Yield: 6-8 servings.