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Egg and Artichoke Casserole

Egg and Artichoke Casserole Serve this dish for breakfast, or for a light lunch or supper. It is especially good with a baked potato or toast points.

Serves 4-5.


  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1-10 oz can evaporated milk
  • 1-14 oz can artichoke hearts, drained and chopped
  • 1 c frozen petite peas
  • 1 tsp dry tarragon
  • 1/8 tsp sea salt
  • dash coarse black pepper
  • 4 hard cooked eggs, sliced**(see below)
  • 1 c ranch style croutons, finely crushed


  1. Preheat oven to 375 degrees F and butter an 8 inch baking pan/dish.
  2. In medium saucepan over medium-low heat, melt butter. Stir in flour with a wire whisk until smooth and bubbly. Add milk and bring to simmer, stirring constantly. Continue simmering and stirring one minute.
  3. Remove saucepan from heat and stir in artichokes, peas, tarragon, salt, and pepper.
  4. In the bottom of the prepared pie plate, place the egg slices. Spoon the artichoke mixture on top and smooth it evenly. Sprinkle with croutons.
  5. Bake for 20 minutes. Serve immediately with toast or potatoes.

**Be sure to boil your eggs properly so the yolks don’t go green and the whites don’t become rubbery. In a small saucepan, cover eggs with cold water by 1 inch. Over high heat bring to a rolling boil. Turn off heat, cover, and allow to stand on burner 20 minutes. Rinse in cold water. Chill if not using immediately.

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