Ingredients:
1 cup marinated artichoke hearts, drained ( broken into bite-size pieces and reserve liquid)
1/4 teaspoon minced garlic cloves
1 dash paprika (optional)
2 teaspoons parmesan cheese
1/2 cup Bisquick baking mix
1/2 cup parmesan cheese, grated
4 eggs ( or 1 cup egg beaters)
12 ounces evaporated milk ( plus enough water to equal 1 1/2 cups)
1 cup mozzarella cheese, divided
1 small tomatoes, sliced
Directions:
Preheat oven to 350 F and lightly grease a 2 quart casserole.
Saute artichokes, garlic and paprika in liquid on low heat for about 5 minutes.
Drain and pour into casserole, cover with 1/2 cup mozzarella and 2 tsp parmesan.
Mix next 4 ingredients til just blended. Pour over casserole.
Arrange sliced tomatoes over Bisquick mixture. Cover with remaining mozzarella.
Bake for 50-60 minutes.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.