Creamy Artichoke And Fennel Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
• 8 ounces parmesan cheese, grated
• 1 1/4 cups gruyere, shredded (or you can use swiss cheese)
• 3 tablespoons minced garlic
• 3/4 cup mayonnaise
• 1 cup thin sliced fennel
• 1 teaspoon kosher salt, to taste
• 1 teaspoon ground black pepper, to taste
• 1 tablespoon olive oil to saute the vegetables
• 1 cup thin sliced onion
• 1 teaspoon paprika
• 2 tablespoons dried parsley
• 2 tablespoons butter
• 2 cups breadcrumbs

Recipe

• 1 vegetables -- in a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. remove and transfer to a medium size bowl.
• 2 mix -- in that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. spread in a greased 13x9 pan and sprinkle with paprika.
• 3 topping -- melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. sprinkle over the top of the casserole.
• 4 bake -- heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. serve and enjoy!